Despite long odds in the struggle to restore oyster reefs and boost the bivalves’ survival, marine restoration professionals may wish to add a tool: paleontological history.
For three days in Ithaca in August, 10 cheese judges gathered at Cornell’s Stocking Hall to discern, savor and taste 230 cheeses to determine – for 2015 – New York’s best.
David M. Lodge, the Galla Professor of Biological Sciences at the University of Notre Dame, has been named the first Francis J. DiSalvo Director of the Atkinson Center for a Sustainable Future, effective in May 2016.
A summit meeting to identify resources and opportunities to improve agricultural resiliency to severe weather across New York state will explore current initiatives and link researchers and extension members.
'Nanomembrane' sheets embedded with tiny iron oxide particles can help clean toxic chemicals from water. Cornell researchers are evaluating the tech to reduce human health and environmental concerns.
In the war to keep food safe from bacteria, Cornell food scientists examine a class of weaponry called bacteriophages – an all-natural biological enemy for Listeria.
Todd Walter, associate professor in the Department of Biological and Environmental Engineering, has been appointed director of the New York State Water Resources Institute, effective July 1.
Juan Hinestroza and his students live in a cotton-soft nano world, where they create clothing that kills bacteria, conducts electricity, wards off malaria, captures harmful gas and weaves transistors into shirts and dresses.
