Cornell food scientists now show that the leftover pulp from the red wine making process has the potential to be a nutritive, illness-reducing treasure.
A Cornell-led national network of scientists and farmers is developing new varieties of cover crops with sustainable benefits that are better adapted to local regions and stressors.
The U.S. Department of Agriculture has awarded $3.9 million in funding to the Cornell University Agricultural Experiment Station to support 52 projects across three colleges.
A new online course opens opportunities for scientists and agricultural development professionals to blend technical skills with the most advanced findings in social sciences.
A campus partnership with the Gayogo̱hó:nǫ’ (Cayuga Nation) seeks to conserve biodiversity and simultaneously safeguard human cultural values and traditions – including language – that depend on these natural resources.
This year's MPS in Global Development program will provide in-depth training to more than two dozen students who are mid-career professionals, scholars and aspiring development professionals from more than ten countries across the globe.
Apple juice lovers won’t be left with a bad taste, thanks to a new study that identifies three new bacteria species, one of which fouls up the flavor of the popular drink.
The fourth episode of a podcast hosted by Entrepreneurship at Cornell, Startup Cornell, features Jamie Kim ’19, founder and CEO of Jamie’s Farm, a company that inspires change in the way we eat on a daily basis through the humble form of granola
