A Cornell study describes a breakthrough in the quest to improve photosynthesis in certain crops, a step toward adapting plants to rapid climate changes and increasing yields to feed a projected 9 billion people by 2050.
Peter Gregory, who for more than a decade supported cadres of international leaders through the Hubert H. Humphrey Fellowship Program at CALS, will retire June 30.
As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.
Four doctoral candidates and one doctoral alumnus were inducted into the Cornell chapter of the Bouchet Graduate Honor Society, which recognizes scholarly achievement and promotes diversity in doctoral education.
Master’s student Carol Anne Barsody is working with an array of interdisciplinary collaborators to explore the origins of a mummified bird and create a multisensory exhibition that rethinks the way ancient artifacts are presented in museums.
Forty-six high school students from 17 high schools across New York state came to the Cornell campus March 25 for discussions around innovative solutions to food security and climate change challenges.
Global food systems expert Johan Swinnen, Ph.D. ’92, will explore lessons learned during the pandemic and the steps needed to prevent a hunger catastrophe in the first talk of a new speaker series dedicated to confronting the world’s most urgent and complex challenges.
