Cornell food scientists have discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes.
Nine projects, many multidisciplinary, are receiving grants of approximately $155,000 this year from the Office of the Vice Provost for International Affairs.
Scientists from Cornell, Duke and the University of Hawaii have an idea that could provide power and food protein to large regions of the world – and remove carbon dioxide from Earth’s atmosphere.
Cornell Entrepreneurs of the Year Steve Conine ’95 and Niraj Shah ‘95, co-founders of Wayfair, will be honored on campus April 19 at the Celebration conference.
Cornell’s Atkinson Center for a Sustainable Future is welcoming five new postdoctoral fellows to campus to translate Cornell research into sustainable solutions.
