A self-reinforcing cycle connecting depleted soils and rural farmers may be one answer why Sub-Saharan Africa is home to most of the world's extreme poor, say Cornell researchers.
In research that could have implications in the business world, experts found that firefighter platoons who eat meals together have better group job performance compared to firefighters who dine solo.
Cornell researchers will travel to Paris as part of the university's delegation to the global climate change summit, COP21. Delegations from over 190 countries and more than 50,000 people will attend.
Cornell researchers from the Food and Brand Lab have found that men eat significantly more food when in the company of women, suggesting a hardwired male urge to demonstrate prowess.
Robin Bellinder, 'tireless fighter' for New York vegetable growers, professor of plant science and a national and international leader in weed management, died Nov. 13 in Ithaca, New York, at age 70.
Cornell Alliance for Science Global Leadership Fellows soon will return home to 10 countries, taking with them a set of communication tools to contribute to local policy debates on ag technology and food security.
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.
