Cornell professor Robert Howarth advised New York state senators last week to downsize the state’s natural gas pipeline system and to repeal laws that easily connect gas to new homes.
A Cornell researcher has completed a decades-long program to develop new varieties of tomato that naturally resist pests and limit transfer of viral disease by insects.
A Cornell engineering professor will play a major role in a new federally funded project to increase the domestic supply of minerals needed to improve and sustain green energy.
Cornell researchers found that visual depictions of food pantry offerings, including brand names, have an ameliorative effect on negative product perceptions.
A new study identifies the genetic underpinnings for why broccoli heads become abnormal when it’s hot, providing insight into effects of climate-induced warming for all crops and pointing the way for breeding heat-resistant new varieties.
Farmers, brewers, distillers and researchers gathered for the sixth annual Empire State Barley and Malt Summit, to celebrate successes and plan for the future of New York’s growing craft brewery and distillery industries.
Students traveled to Chicago and Detroit this semester for a series of critical collaborations, co-led by the Sweet Water Foundation and AAP faculty, illuminating pedagogical and regenerative principles of neighborhood development through real-world, hands-on experiences.
Among all the missed experiences of spring 2020, first-year food science majors lost one more: the opportunity to make candy in a lab. They created gummy worms and candy bars a thousand days later.
Six food and beverage producers from across New York took home shares of over $100,000 in prizes Friday at the first New York Concord Grape Innovation Awards, a business competition aimed at stimulating growth and innovation in the state’s Concord grape industry.
