Cornell research aims to turn the nutritious leftovers created during apple processing into snack foods and cereals, reducing waste and creating new economic opportunities for New York companies.
New York wineries and grape growers have become increasingly interested in sustainability as consumer express their growing interest in the provenance of their wines. This year’s B.E.V. NY conference focused on sustainability.
Roger Way, Ph.D. ’53, professor emeritus of pomology and world-renowned apple breeder, died June 2 in State College, Pennsylvania. He was 100 years old.
In an effort to offset greenhouse gas emissions and to mitigate climate change, research scientists report that soil in forests can capture and hold a large quantity of atmospheric carbon dioxide.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.
Hale Ann Tufan, adjunct assistant professor in CALS and a leading advocate for gender equality as a central tenet of crop improvement, has won the 2019 Borlaug Award for Field Research and Application.
Online continuing education courses developed by faculty in the Division of Nutritional Sciences (DNS) – one about infant and young child feeding for a global audience, and another about policy, systems and environmental (PSE) approaches to improving nutrition in the U.S. – address critical topics including undernutrition, maternal and child health, and childhood obesity.
In this era of rising atmospheric temperatures, Shorna Allred discussed her concerns about preserving the world’s indigenous societies during her keynote address Dec. 6 at Cornell’s 2018 Sustainability Leadership Summit.
The Department of Global Development will draw from faculty across the College of Agriculture and Life Sciences to create a unified development studies program.