With support from Cornell's Atkinson Center for a Sustainable Future, faculty members are researching harmful molds in food that damage the health of African mothers and babies.
The consequences of climate change look bleak for the Southwest and much of America's breadbasket, the Great Plains. A "megadrought" will likely occur late in this century journal Science Advances.
Students have examined the commercial viability of an emerging business: farming housefly larva meal into animal or fish feed. They are working with faculty fellows at the Atkinson Center for a Sustainable Future.
Cornell faculty members to speak on an array of topics at the American Association for the Advancement of Science 2015 annual meeting to be held Feb. 12-16 in San Jose, California.
A federal grant will help the Northeast Beginning Farmer Project serve veteran farmers and beginning farmers with information and training through community-based training programs and farmer-to-farmer networks.
Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms.
Assistant professor of horticulture Kenong Xu is one of the leaders of a joint Cornell-USDA research team looking to uncover genes that control branch growth in fruit trees. The team received a $1.5 million grant from the National Science Foundation.
Researchers from Cornell and Rensselaer Polytechnic Institute have developed a new type of nanoscale surface that bacteria can’t stick to, which could be good news for the food processing, medical and shipping industries.
Food industry professionals, retailers and suppliers gathered to learn a veritable cornucopia of ideas and concepts at the first Cornell Food Systems Global Summit on Dec. 8.
