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.
Rodney Dietert, Cornell professor of immunotoxicology, has penned a new book that calls for a new paradigm in how we view public health and human biology.
As New York's dairy farms get larger and store more manure, methane emissions have doubled in the last two decades. To reduce this potent greenhouse gas in the atmosphere, Cornell researchers advocate combustion.
Uncovering the details of a 100 million-year-old symbiosis between bacteria and whiteflies opens the door for controlling an insect pest that is rated one of the top 10 invasive species on the planet.
