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Graduate School Dean Barbara Knuth is inspired daily by the scholarly work of Cornell’s graduate students. Their innovations and intellectual energy are vital to Cornell’s research productivity.

Ezra

For families in western and central New York hurt by severe economic conditions brought on by the coronavirus pandemic, relief is on the way – in the form of cold milk, delivered to local food banks.

Miguel Gómez, an expert on food markets and supply chains, says food supply chains must become more flexible so that goods can be more easily directed to either supermarkets or food service establishments, wherever the need is greatest.

LEAD New York, a leadership training program in the College of Agriculture and Life Sciences, has received national recognition for innovation and creativity in community development programming. 

To help protect farmworkers and slow the spread of COVID-19 in rural New York, the Cornell Farmworker Program is mobilizing local support to make and distribute face masks across the state.

A Cornell faculty member is part of a core team that has organized the Tompkins County COVID-19 Food Task Force, a nerve center working to ensure that those in need have access to food and that food producers stay in operation during the crisis.

Cornell AgriTech’s Center for Excellence for Food and Agriculture has been helping food and ag businesses adapt to the COVID-19 economy with new marketing strategies and by diversifying products.

A Cornell researcher is part of a multi-institution team helping upstate New York organic farmers grow and increase profitability of perennial grain crops, which can be planted once and will yield grain for multiple years.

Peptides found in the Asian citrus psyllid, which feeds on the leaves of citrus trees and spreads a bacteria that causes citrus greening disease, could lead to development of a new pesticide.