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New funding supports cassava development in Africa

Cornell will expand efforts to deliver improved varieties of cassava to smallholder farmers in sub-Saharan Africa with $35 million in new funding.

Catherine Bertini to give Wolitzer seminar Feb. 15

Catherine Bertini, former executive director of the U.N.'s World Food Program, will deliver the Joyce Lindower Wolitzer ’76 and Steven Wolitzer Nutritional Seminar Thursday, Feb. 15.

To dye for: Exhibit showcases naturally tinted textiles

An opening for "Quiet Labor," an exhibit featuring naturally dyed textiles, garments, and artworks by participants in the Cornell Natural Dye Studio, took place Feb. 7 at the Cornell Botanic Gardens Nevin Welcome Center and will run until June 25.

Smart herbs, weather app among Engineering Innovation winners

Thirty-three teams entered the Cornell Engineering Innovation Award Competition; prizes were awarded in three categories.

Host-microbe institute poised to expand

The launch of its Undergraduate Research Experience proved to be a highlight of the Cornell Institute of Host-Microbe Interactions' inaugural year.

New 'Tomato Expression Atlas' dives deep into the fruit's flesh

Researchers at Boyce Thompson Institute, Cornell and the U.S. Department of Agriculture have mapped genes in the Tomato Expression Atlas.

New tool forecasts spring's arrival months in advance

Punxsutawney Phil – the prognosticating groundhog who famously foretells the arrival of spring – may need a new job. Cornell has unveiled a new web tool to determine the onset of spring.

Studies explore how supermarkets source foods for low-income customers

These case studies offer policymakers a better understanding of how regional food systems could bring healthier food to low-income people in the Northeast.

Professor named 2018 National Cheese Institute Laureate

The National Cheese Institute named David M. Barbano, professor in the Department of Food Science, 2018 NCI Laureate.

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