The amount of poultry in European diets isn’t conducive to an optimal food system, which prioritizes crops that produce healthy foods while reducing or reusing waste streams.
Strengthening existing federal food safety laws can keep producers – and those all along the supply chain – from lagging behind industry standards to protect consumers.
Cameron Wesley Scott, M.M.H. ’21, and Jeremiah Swain, M.M.H. ’20, hope to create one of upstate New York’s first boutique cannabis hotels and make social change at the same time.
In the arid world of processing flour and food powders, where using water to sanitize is impossible, Cornell researchers are studying dry, superheated steam.
As the associate dean for land grant affairs in the College of Agriculture and Life Sciences, Julie Suarez is recognized across the state as an advocate for New York agriculture and a trusted partner in furthering the outreach conducted by Cornell CALS and Cornell Cooperative Extension (CCE). On Monday, Jan. 31, that recognition hit a formal note as Suarez was named CCE’s 2021 Friend of Extension.
A new fellowship celebrates the life and legacy of Thomas Wyatt Turner, the first Black American to receive a Ph.D. in Botany and the first Black person to receive a Ph.D. in any study at Cornell University.
Michael Walter, professor emeritus and former chair of the Department of Biological and Environmental Engineering, who was known for his affability and inclusivity, died Nov. 5 in Lansing, New York.
Two National Science Foundation grants totaling more than $1.2 million will fund projects to test a novel strategy to make milk production more efficient and sustainable and outreach to communicate animal science to the public.
