Cornell is teaming with Purdue University to establish the first Feed the Future Innovation Lab for Food Safety, which aims to solve some of the world’s greatest challenges in agriculture and food insecurity.
Leep Foods, an upstate New York producer of specialty mushrooms, is working with the Center of Excellence at Cornell AgriTech to develop a blended burger using mushrooms and grass-fed beef.
Cornell food scientists hunting for a stable, natural red food coloring to replace artificial dyes have unlocked a secret: Use beet extract and pair it with a starchy partner.
Lively Run Goat Dairy of Interlaken, New York, co-owned by Dave Messmer ’17, is doing its part to help those in the region struggling during the COVID-19 pandemic.
The lab of Margaret Frank, assistant professor of plant biology, has helped create nearly 1,000 at-home gardening kits, which they donated to children in the Ithaca City School District during meal delivery May 8.
Graduate School Dean Barbara Knuth is inspired daily by the scholarly work of Cornell’s graduate students. Their innovations and intellectual energy are vital to Cornell’s research productivity.
Antithesis, a Cornell student startup, was recently awarded a $225,000 Small Business Innovation Research Phase I award from the National Science Foundation to develop its chickpea-based snack food.
Curt Gooch, a senior extension associate at Cornell University’s College of Agriculture and Life Sciences, researches agricultural air emissions and dairy sustainability. He says dairy farmers are using management strategies and new technology to lower their greenhouse gas footprint.
The NSF has awarded a $1.1 million grant to the Cornell-affiliated Boyce Thompson Institute to unlock the scientific complexities between nitrogen-fixing soil bacteria and its alliance with plants.
Dairy Day, a free event held twice a year by students in the Cornell University Dairy Science Club, is Nov. 3., 5:30-7:30 p.m. in the Livestock Pavilion.
