Matthew Willmann, director of the new Plant Transformation Facility, is harnessing precision technology to create transgenic and gene-edited plants on campus for Cornell researchers.
Farm Ops, an initiative from the Cornell Small Farms Program, is the first of its kind in the country to give returning veterans the opportunity to learn agriculture via their G.I. Bill benefits.
Stretching beyond the "apple a day" adage, Cornell students explored an Ithaca nature setting and Belizean villages to see how common plant life helps alleviate ailments.
The new John Wilkinson Family Wine Library in the basement of Stocking Hall holds more than 3,400 bottles of wine inventoried and made searchable by faculty in the Viticulture and Enology Program.
The scent of graham crackers, wine-infused mustard and frozen Greek yogurt permeates the noses of students in Food Science 4000, where Cornell seniors draw on their knowledge to aid New York food businesses.
Plant scientists have discovered a tiny percentage of regulatory DNA that accounts for roughly half of the variation in observable traits found in corn.
Three leaders from the College of Agriculture and Life Sciences will serve on a new commission addressing domestic and global food security challenges and ensuring universal food security by 2050.
A New York state subsidy of 5 cents per school lunch just one day per week for the purchase of local fruits and vegetables would likely boost New York farmers and local economies, a new report finds.
