Pea aphids – a serious agricultural pest – have the ability to see and avoid a common, aphid-killing bacteria on plant leaves, according to a new Cornell study.
On Sept. 21-22, more than 12,000 alumni, parents, faculty, staff and students members enjoyed Homecoming traditions, including the Big Red Fan Festival.
Two alums switched from running a cookie company to building a sustainable culinary seed oil and snack company, thanks to help from the Cornell Food Venture Center.
To hunt a disease that threatens eelgrass – critical seaside meadows – the NSF has awarded researchers from Cornell and its partner institutions with a three-year $1.3 million grant.
Provost Michael Kotlikoff issued a statement Sept. 20 announcing the findings of an investigation into allegations of academic misconduct by Professor Brian Wansink.
Using cloud computing and data from 143 weather U.S. radar stations, Cornell Lab of Ornithology researchers can now estimate how many birds migrate through the U.S. and the toll that winter and nocturnal journeys take.
Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.
