Cornell’s fingerprints are all over the tasty Big Red Cranberry Sour ale. It uses a Cornell-bred barley, alum-grown hops, and made by Big Red Brewing students with an alum-owned brewery.
A Cornell study describes a breakthrough in the quest to improve photosynthesis in certain crops, a step toward adapting plants to rapid climate changes and increasing yields to feed a projected 9 billion people by 2050.
Peter Gregory, who for more than a decade supported cadres of international leaders through the Hubert H. Humphrey Fellowship Program at CALS, will retire June 30.
As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.
Forty-six high school students from 17 high schools across New York state came to the Cornell campus March 25 for discussions around innovative solutions to food security and climate change challenges.
Global food systems expert Johan Swinnen, Ph.D. ’92, will explore lessons learned during the pandemic and the steps needed to prevent a hunger catastrophe in the first talk of a new speaker series dedicated to confronting the world’s most urgent and complex challenges.
Cannabis employers see lack of training and skills, as well as lack of awareness of career opportunities, as two of the largest obstacles to achieving social equity in the adult-use market.
Forget sending bull semen out for complicated laboratory tests to learn whether the agricultural animal is virile. Cornell scientists have developed a faster, easier microfluidics method.
Students are now taking classes the Discovery Kitchen, a state-of-the-art teaching space built into the ground floor of Toni Morrison Hall on North Campus.
