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.
Researchers analyzed the contents of 500 years of European and American food paintings and found indulgent, rare and exotic foods popular in paintings were not available to the average family.
Planting cover crops under grapevines provides vineyard managers with a sustainable alternative to herbicide treatments in cool and humid climates while tamping down unnecessary herbicide use costs.
Gilbert Stoewsand, a Cornell food scientist who helped to rescue New York's fledgling wine industry in the early 1970s by debunking shoddy science that attributed health risks wine made from hybrid grapes, died July 4. He was 83.
