Starting this fall, students can choose a new minor in Community Food Systems, a multidisciplinary minor that explores the agricultural, ecological and ethical dimensions of food systems.
Dyson School of Applied Economics and Management extension educators Bobbie Severson and Dan Welch were honored for their service in July by the National Association of County Agricultural Agents.
Ralph W.F. Hardy, a biochemist who called for better biotechnology research and scientific transparency regarding genetically modified foods, died Aug. 2 in Wilmington, Delaware, at age 82.
Bacillus cereus can no longer hide. The food safety world now has a new tool to find foodborne illness – the bacteria's own whole genome, reports Cornell food scientists.
Cornell University researchers received grants to speed up development, evaluation and adoption of new apple rootstocks and build a $100 million East Coast broccoli industry through new cultivars.
Three students from Puerto Rico were among 29 undergraduates to explore the fields of entomology, plant pathology, horticulture and plant breeding as part of the Summer Research Scholars Program.
Cornell’s Samantha VanWees ’16 and Genevieve Sullivan ’16 captured first and second place at the annual Institute of Food Technologists’ undergraduate research competition July 18 in Chicago.
Cornell biological engineers have deciphered the cellular strategy to make the biofuel ethanol, using an anaerobic microbe feeding on carbon monoxide – a common industrial waste gas.
