Pouring milk into vats, then brining, ripening, dipping and taking notes, more than a dozen students produced delicious cheese at Cornell's sixth Science of Cheese Making and Vat Pasteurization workshop.
Boyce Thompson Institute are working to apply a method that boosts beta-carotene into in potatoes to cassava plants. Biofortified cassava could help alleviate vitamin A deficiency in children.
Uma Bioseed – a Cornell student business startup formed in partnership with another Cornell startup’s technology – won $500,000 in the 43North incubator competition in Buffalo, New York, Oct. 29.
An Oct. 22 ceremony officially introduced Cornell University's renovated, state-of-the-art Stocking Hall, home to the Department of Food Sciences, which is expected to benefit New York's food economy.
A $6 million federal grant will give a high-tech boost to Cornell research and by developing and implementing digital mapping technology to aid grape growers who produce juice, wine and table grapes.
Cornell University’s entry for the International Genetically Engineered Machine synthetic biology competition earned three prizes and a gold medal at the 12th annual iGEM Giant Jamboree in Boston.
A new Cornell study suggests the kinds of ready-to-eat foods left out on the countertop and other visible parts of the kitchen could also hint at the weight of the people there, especially for women.
Cornell scientists participated in Grow: Urban Garden Symposium in New York City Oct. 14, advising new and experienced gardeners on techniques and procedure to grow produce in the city.
The future of New York agriculture, aided by Cornell research and expertise, look bright according to farmers and food processors at the "NY Loves Food" event Oct. 14 in Geneva.
