Cornell food scientists confirm that the grain teff helps the stomach and enhances the nutritional value of iron and zinc, according to a new modeling method.
Cornell has developed the first variety of spring malting barley designed to succeed in New York’s wet climate and support the state’s $5 billion craft beer industry. All it needs now is a name.
This fall, Cornell AgriTech's Hudson Valley Research Laboratory donated 47,000 pounds of apples and pears to help the more than 40,000 people in need of food assistance in the Hudson Valley region.
Smart drones that distribute beneficial insects on crops, packaging materials to extend the shelf life of bread – these are a couple of the innovations to be featured at the virtual Grow-NY Food and Ag Summit, Nov. 17-18.
A Cornell-led, multi-institution, interdisciplinary team seeks to use computer vision, automation and robotics to optimize per-tree apple production, which is currently a highly manual and imprecise process.
Organic crop farmers in the Northeast and Upper Midwest are facing an increasing number of challenges related to climate change and invasive pests, but a $2 million grant from the USDA will help them find sustainable solutions.
Warren Knapp, 82, professor emeritus of meteorology and climate in the Earth and atmospheric sciences, and the second director of Cornell’s Northeast Regional Climate Center, died Oct. 3 in Ithaca.
Prabhu Pingali, director of the Tata-Cornell Institute for Agriculture and Nutrition, has been named chair of the governing board of the International Crops Research Institute for the Semi-Arid Tropics.
The Cornell Atkinson Center for Sustainability is celebrating its 10th anniversary by focusing with renewed urgency on more powerful ways to translate knowledge into action.
