A Cornell scientist is leading a multi-institution team that’s helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the U.S. Department of Agriculture.
The NSF has awarded a $1.5 million grant for Cornell researchers to study the health dangers, changes in the lake food web and socioeconomic challenges when these algal blooms produce toxins.
Cornell systems engineers examined data from a busy New York state food bank and, using a new algorithm, found ways to better allocate food and elevate nutrition in the process.
A new app co-developed by Cornell researchers is expected to streamline information-sharing, during the COVID-19 pandemic and beyond, for farmers in Bangladesh growing genetically engineered eggplant.
Jaron Porciello in the Department of Global Development is exploring barriers to the widespread adoption of digital agriculture tools through a grant from USAID and the Bill & Melinda Gates Foundation.
Ascribe Bioscience, a Cornell-based startup and UNY I-Corps alumni, has won a $750,000 National Science Foundation Small Business Innovation Research Phase II award.
Cornell food scientists show in animal studies that a mother’s high-fat diet may lead to more sweet-taste receptors in taste buds resulting in poor feeding behavior, obesity in adulthood.
Animal science grad student Kasey Schalich is taking eggs from the Cornell poultry farm and donating them to local food banks, instead of leaving them for compost. To do so, she founded a group called Egg-Vengers.
As millions of Nigerian farmers flee the militant group Boko Haram, a Cornell-trained Nigerian scientist is providing support to create a more profitable, equitable future – especially for the many farmers who are women.
