Tomatoes are an ideal model species for plant research, but researchers at the Cornell-affiliated Boyce Thompson Institute made them more useful by cutting the time to modify tomato genes by a third.
With local creek water levels historically low as students arrive on campus to start the semester, Ithaca's 2016 summer drought has become a teachable moment.
A team of Cornell food science students developed a new beverage called Yojito that combines the smooth texture of drinkable yogurt with mint-flavored pearls that pop in the mouth.
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.
