Robin Bellinder, 'tireless fighter' for New York vegetable growers, professor of plant science and a national and international leader in weed management, died Nov. 13 in Ithaca, New York, at age 70.
Cornell Alliance for Science Global Leadership Fellows soon will return home to 10 countries, taking with them a set of communication tools to contribute to local policy debates on ag technology and food security.
Researchers at the Boyce Thompson Institute are studying the bacterium speck, which causes withered flowers and dark spots on leaves and fruits, and can result in the loss of whole fields of crops.
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the journal Food Chemistry.
A new study from professors in Cornell's Dyson School finds that junk food is not the culprit for obesity. Sedentary lifestyles and and inadequate consumption of healthier foods is the culprit.
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.