Cornell and WWF will host a virtual conference Feb. 23 focused on the link between humans and wildlife, and the subsequent prevention of future pandemics.
New research from Elad Tako, associate professor of food science, shows that iron and zinc in biofortified foods, such as beans and wheat, can improve the health of gut bacteria and reduce the risk of malnutrition.
A $2.65 million gift to support Cornell and partner research in Tanzania will improve distribution of new and more resistant varieties of cassava while empowering women and marginalized groups in the East African nation.
Richard Stup, agricultural workforce specialist, analyzed the key issues facing New York state farmers this year during Dyson's 2021 Agricultural and Food Business Outlook Conference, held virtually Jan. 25.
Kavous Keshavarz, professor emeritus in the Department of Animal Science and an expert in poultry nutrition, died Jan. 7 in Atlanta, Georgia. He was 82.
Cornell AgriTech releases a new variety of heirloom tomato, dubbed Cherry Ember, which stands out for its striking colors, bright flavors, high yield and tough-to-crack skin.
A new study found that harmful mutations in sorghum landraces – early domesticated crops – decreased compared to their wild relatives through the course of domestication and breeding.
Cornell AgriTech, a preeminent center for agriculture and food research, recently launched a new committee to drive diversity, equity and inclusion initiatives on the Geneva campus.
