What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.
Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.
Cornell Cooperative Extension is helping New York state farmers learn how to grow rice, a potentially lucrative crop that can thrive on flood-prone land as a hedge against climate change.
The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.
Hypercell Technologies of Peachtree Corners, Georgia, was named the $1 million grand prize winner of the fifth annual Grow-NY Food and Agriculture business competition. Six other winners split a combined $3 million in awards.
Josh Manser, a 15-year employee of the Cornell University Agricultural Experiment Station (Cornell AES), has been promoted to supervisor of the Kenneth Post Laboratory greenhouses on Tower Road.
The Feed the Future Innovation Lab for Crop Improvement hosted global scholars for intensive training on plant breeding and social science at Cornell University in October.
Five undergraduate students from across the country came to Cornell for a summer research experience with the Center for Research on Programmable Plant Systems (CROPPS).
