Researchers from the Cornell Biological Field Station, caught, tagged and released a 139-pound lake sturgeon – possibly the largest fish ever caught on that lake.
A new study of cabbage crops in New York reports for the first time that the effectiveness of releasing natural enemies to combat pests depends on the landscape surrounding the field.
Cornell and University of Illinois researchers have engineered plants capable of making proteins not native to the plant itself, which opens the door for cheaply making proteins for industrial and medical uses.
The White House has recognized Cornell faculty members – Thomas Hartman, Jenny Kao-Kniffin, Kin Fai Mak and Rebecca Slayton – with Presidential Early Career Awards for Scientists and Engineers.
Cornell is a regional winner of the 2019 W.K. Kellogg Foundation Community Engagement Scholarship Awards, given by the Association of Public and Land-grant Universities.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded $1.8 million to two Cornell food science research projects.
Nutrition educators from across New York state joined Cooperative Extension staff and university faculty June 17-18 for a celebration of the 50th anniversary of the Expanded Food and Nutrition Education Program.
The Cornell Dairy Foods Extension certificate program run by the Department of Food Science in CALS helps industry people learn the ins and outs of product safety and quality.
To keep up with a growing demand for specialty foods, a new online certificate training program for buyers has been developed by eCornell, CALS and the Specialty Food Association.
