Food industry professionals can learn how the novel coronavirus might affect their workers and their consumers, thanks to a series of virtual office hours held by staff at the Institute for Food Safety at Cornell.
A project led by Kaitlin (Katie) Gold, assistant professor of plant pathology and plant microbe-biology at Cornell AgriTech, to study grape downy mildew has received a $100,000 USDA Specialty Crop Block Grant.
Graduate student Michał Matejczuk has been named a Luce Scholar by the Henry Luce Foundation and will spend a year working in Asia starting this summer.
Sixteen faculty and professional staff members in state contract colleges at Cornell are receiving the 2019-20 State University of New York Chancellor’s Awards for Excellence.
The second Grow-NY food and agriculture business competition is going on as planned, with new safety practices in light of the COVID-19 pandemic, organizers and state officials said May 14 during a virtual briefing.
With the Thanksgiving holiday right around the corner, Robert Gravani, professor of food science, says this salmonella outbreak is a reminder that proper planning and attention to detail are important for the preparation of a safe and delicious Thanksgiving meal.
Consumers were more willing to buy unlabeled produce after being shown food tagged as “genetically modified” in a new Cornell study that comes two months before a new federal food-labeling law goes into effect.
The grant from The Andrew W. Mellon Foundation’s Just Futures Initiative will bring together scholars from across the university and beyond to study the links between racism, dispossession and migration.
Researchers from Boyce Thompson Institute have found that plants manipulate nematode pheromones to repel the pests, which cause more than $100 million in damage to crops every year.
