Researchers at the Boyce Thompson Institute are studying the bacterium speck, which causes withered flowers and dark spots on leaves and fruits, and can result in the loss of whole fields of crops.
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the journal Food Chemistry.
A new study from professors in Cornell's Dyson School finds that junk food is not the culprit for obesity. Sedentary lifestyles and and inadequate consumption of healthier foods is the culprit.
Pouring milk into vats, then brining, ripening, dipping and taking notes, more than a dozen students produced delicious cheese at Cornell's sixth Science of Cheese Making and Vat Pasteurization workshop.
Boyce Thompson Institute are working to apply a method that boosts beta-carotene into in potatoes to cassava plants. Biofortified cassava could help alleviate vitamin A deficiency in children.
Uma Bioseed – a Cornell student business startup formed in partnership with another Cornell startup’s technology – won $500,000 in the 43North incubator competition in Buffalo, New York, Oct. 29.
An Oct. 22 ceremony officially introduced Cornell University's renovated, state-of-the-art Stocking Hall, home to the Department of Food Sciences, which is expected to benefit New York's food economy.
A $6 million federal grant will give a high-tech boost to Cornell research and by developing and implementing digital mapping technology to aid grape growers who produce juice, wine and table grapes.
Cornell University’s entry for the International Genetically Engineered Machine synthetic biology competition earned three prizes and a gold medal at the 12th annual iGEM Giant Jamboree in Boston.
