Wojtek Pawlowski, associate professor of plant breeding and genetics, is partnering with French biotech company Meiogenix, with the goal of more effectively engineering maize, the world’s top staple crop.
Cornell researchers analyzed farmer preferences and found that the softness of cooked cassava is a major influence on what kinds of varieties farmers actually adopt.
Startup Zymtronix – an industrial biotech company housed in Cornell’s McGovern Center – has been selected as a challenge finalist at the Hello Tomorrow 2020 global summit, March 11-13 in Paris.
Nearly 70 professionals from around the world have become Cornell Climate Online Fellows, as they take action locally to battle atmospheric greenhouse gas and ask others to join in.
Cornell AgriTech researchers are tackling a form of onion leaf blight that recently has affected 75% of New York state onion crops, a $44.7 million industry.
Unprocessed red meat and processed meat consumption leads to a slightly higher risk of heart disease and premature death, according to a new study from researchers at Cornell and Northwestern University.
Most big cities are well below their ideal density of grocery stores that would minimize food waste, according to a study by Elena Belavina, associate professor in the School of Hotel Administration.
A group of researchers led by adjunct professor David Stern, president of the Boyce Thompson Institute, has developed a type of corn that is chill-resistant, which could increase growing area and productivity.
