Scientists from the Boyce Thompson Institute and Cornell have boosted a carbon-craving enzyme called RuBisCO to turbocharge photosynthesis in corn – promising to improve agricultural efficiency and yield.
Pea aphids – a serious agricultural pest – have the ability to see and avoid a common, aphid-killing bacteria on plant leaves, according to a new Cornell study.
Two alums switched from running a cookie company to building a sustainable culinary seed oil and snack company, thanks to help from the Cornell Food Venture Center.
Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.
