A comprehensive study of gene expression in tomato fruits will explore unanswered questions about fruit development and drought resistance, to improve crop quality and yields.
A genetically engineered tobacco plant, developed with two genes from blue-green algae (cyanobacteria), holds promise for improving the yields of many food crops.
For massive open online courses, or MOOCs, that help dieticians and nutritionists around the world understand the latest research, course completion rates more than double that of normal MOOC fare.
The Council of Graduate Schools has approved a Professional Science Master's designation for two programs at Cornell that combine technical and business instruction, in Food Science and Applied Statistics.
The Cornell Institute for Food Systems Industry Partnership Program offers a new public-private partnership that brings together Cornell’s food science faculty and staff with industry scientists, engineers and leaders.
The third annual Student Organic Seed Symposium, held at Cornell Aug. 17-21, drew several dozen students and professors, nonprofit representatives and seed company officials to the Finger Lakes region for a week of tours, lectures and networking.
From judging milkshake contests to tending goats; from nurturing animal births to assembling yogurt parfaits, Cornell makes a Big Red imprint on the Great New York State Fair.
Due to global warming, the chances the Southwest suffers a decadelong drought is at least 50 percent, and the chances of a “megadrought” – one that lasts up to 35 years – ranges from 20 to 50 percent over the next century.
A genetics investigation into the symbiosis between soil fungi and plants for bioenergy production could lead to more efficient uptake of nutrients, which would help limit the need for fertilizers.
