The tasting rooms of New York state’s craft beverage industry are beginning to open up, as Cornell held a webinar on how to do that safely in the era of COVID-19.
A group of researchers led by adjunct professor David Stern, president of the Boyce Thompson Institute, has developed a type of corn that is chill-resistant, which could increase growing area and productivity.
Robots fitted with ultraviolet light lamps that roam vineyards at night are proving effective at killing powdery mildew, a devastating pathogen for many crops, including grapes.
A new solar collector array atop Guterman Research Center is one of several sustainability projects, from reusable dining serviceware to living laboratory experiments, that are continuing apace despite the many interruptions made by COVID-19 to campus life.
Cornell’s newest science communications vehicle is “Modified,” a retrofitted, retro-vibe food truck that serves modified munchies with a side of biotechnology knowledge.
New research from the lab of Christine Smart in the College of Agriculture and Life Sciences shows that wild tomato varieties are less affected by deadly bacterial canker than traditionally cultivated varieties.
A new collaboration between the Cornell Atkinson Center for Sustainability and The Nature Conservancy this year will fund three studies that could be significant in the face of climate change.