A new Cornell study finds that eating smaller portions of commonly craved foods will satisfy a person just as well as a larger portion of the same food would.
Scientists at the Boyce Thompson Institute for Plant Research and the USDA's Agricultural Research Service on campus have discovered that a set of chemical changes to a plant's DNA is key to tomato ripening.
Wolfe has conducted research on childhood nutrition, obesity and the elementary school environment, community-based nutrition monitoring and dietary methodology, among other issues.
A partnership with SRI-Rice at Cornell and a local organization has made crop cultivation methodology available to farmers in Mali despite the outbreak of war.
With projections of 9.5 billion people by 2050, humankind faces the challenge of feeding modern diets to additional mouths while using the same amounts of water, fertilizer and arable land as today.
A report based on a spring 2012 energy-use survey at Cornell has been made available online, and the findings could help Cornellians -- from individuals to campus groups -- interested in saving energy.
