To safeguard the world’s wheat crops, disease-resistance genes must be deployed in an informed way, according to Maricelis Acevedo, adjunct professor in the College of Agriculture and Life Sciences.
Three collaborative New York City-based projects, designed to inspire cross-campus research partnerships, have been awarded grant funding totaling approximately $500,000 from the College of Agriculture and Life Sciences.
Murray’s Stockinghall cheese – a bright, lemony, cloth-bound cheddar named for Cornell’s Stocking Hall – won best in show at the 36th American Cheese Society competition.
An Egyptian delegation that included that country’s minister of agriculture gathered on campus in early August as part of the Cornell-led Center of Excellence for Agriculture in Egypt.
Buoyed by an atmospheric “superhighway,” smoke from lightning-sparked African savanna and forest fires deposit unexpectedly large amounts of nutrient-rich phosphorus in a river basin an ocean away.
Hale Ann Tufan, adjunct assistant professor in CALS and a leading advocate for gender equality as a central tenet of crop improvement, has won the 2019 Borlaug Award for Field Research and Application.
Cornell is teaming with Purdue University to establish the first Feed the Future Innovation Lab for Food Safety, which aims to solve some of the world’s greatest challenges in agriculture and food insecurity.
Leep Foods, an upstate New York producer of specialty mushrooms, is working with the Center of Excellence at Cornell AgriTech to develop a blended burger using mushrooms and grass-fed beef.
Cornell has the only comprehensive berry team in the Northeast, combining expertise in horticulture, entomology, plant pathology, agricultural economics, berry breeding and management for the benefit of New York state's $20 million berry industry.
