In tests, consumers in upstate New York were willing to pay more for broccoli grown in New York when they knew where it came from, Cornell researchers found.
Sweet meets heat in “We Cayenne Change the World,” a rich, velvety chocolate ice cream, with a burst of cayenne pepper. Get an extra scoop, as it won Cornell’s annual Food Science 1101 final project.
U.S. House Speaker Nancy Pelosi visited with Cornell students at the 25th annual United Nations’ Conference of the Parties climate change conference, Dec. 3 in Madrid, Spain.
On Nov. 18, Cornell leaders, faculty, alumni, collaborators and friends celebrated the university’s long history of collaboration with China with two events in Beijing: an academic symposium and a Cornell-China forum.
Five Cornell faculty members have been elected fellows of the American Association for the Advancement of Science, the world’s largest general scientific society.
A systematic review on the benefits and safety of fortifying wheat or maize flour with folic acid and population health outcomes was led by scientists in the Division of Nutritional Sciences.
Michelle Adelman ’89, through her company, Go Fresh!, is working to build a new sustainable food system in Africa by fostering a market for plant-based meat and dairy alternatives.
