Cornell’s Feed the Future Innovation Lab for Crop Improvement announces $4 million in funding to launch four Centers of Innovation aimed at developing more resilient, nutritious crops.
Scientists have engineered a key plant enzyme and introduced it in Escherichia coli bacteria in order to create an optimal experimental environment for studying how to speed up photosynthesis, a holy grail for improving crop yields.
A Cornell scientist is leading a multi-institution team that’s helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the U.S. Department of Agriculture.
The NSF has awarded a $1.5 million grant for Cornell researchers to study the health dangers, changes in the lake food web and socioeconomic challenges when these algal blooms produce toxins.
Cornell systems engineers examined data from a busy New York state food bank and, using a new algorithm, found ways to better allocate food and elevate nutrition in the process.
A new app co-developed by Cornell researchers is expected to streamline information-sharing, during the COVID-19 pandemic and beyond, for farmers in Bangladesh growing genetically engineered eggplant.
Jaron Porciello in the Department of Global Development is exploring barriers to the widespread adoption of digital agriculture tools through a grant from USAID and the Bill & Melinda Gates Foundation.
Ascribe Bioscience, a Cornell-based startup and UNY I-Corps alumni, has won a $750,000 National Science Foundation Small Business Innovation Research Phase II award.
Cornell food scientists show in animal studies that a mother’s high-fat diet may lead to more sweet-taste receptors in taste buds resulting in poor feeding behavior, obesity in adulthood.
