The recent decoding of the kiwifruit genome has discovered that the fruit has many genetic similarities to other plant species, including potatoes and tomatoes, among other surprises.
Sera Young, Ph.D. ’08, a research scientist in the Division of Nutritional Sciences, has been awarded the 2013 annual Margaret Mead Award, considered one of the most prestigious anthropology awards for junior faculty or scholars.
The décor and menu are the most useful predictors of whether restaurants across the state will offer New York wines, according to new Dyson School research.
Yogurt industry leader Chobani has given a $1.5 million gift to the Department of Food Science to support research and workforce training in dairy quality to help maintain New York's competitive edge in the industry.
Prabhu Pingali, professor of applied economics and management and founding director of the new Tata-Cornell Agriculture and Nutrition Initiative, is working to improve nutrition in India.
As biofuels become an increasingly viable alternative, Cornell researchers are making sure that growing grasses for biofuel won't face inadvertent snares.
Grape growers and food processors benefit from water sensors for accurate moisture readings. Cornell researchers have developed a fingertip-sized sensor that is a hundred times more sensitive than current devices, and they hope to produce it for as little as $5 each.
