A study identified the sugar alcohol erythritol, which can be metabolized by, and even produced in, the human body as a biomarker for increasing fat mass.
Organic material added by plant roots and microbes provide nutritious candy for the soil. Literally. Cellular sugar boosts water and nutrient retention, says new Cornell research.
Dig into digital agriculture, comprehend plant breeding biotechnology, and learn out how the microbiome may solve food production problems at an agricultural technology and partnership forum June 7.
Food entrepreneurs took part in the panel discussion Advancing Food Entrepreneurship April 28 at the Statler Hotel, part of the Entrepreneurship at Cornell Celebration conference.
An event for students interested in agriculture was held April 26 and brought together 220 high school students from 17 Finger Lakes-area school districts.
The first of its kind in the country, a new course in the College of Agriculture and Life Sciences teaches the full cycle of production, from growing apples to fermenting cider.
New research helps answer a long-standing mystery of how individual honeybees sense the size and strength of their colony, a critical assessment necessary for the bees' reproduction.
More than 80 students unveiled their scholarly work at the 32nd annual Spring Research Forum hosted April 27 by the Cornell Undergraduate Research Board.
Horticulture senior lecturer Marcia Eames-Sheavly's Seed to Supper two-semester course sequence exposes students to a deeper level of community building and engagement.
