A network of academics from around the United States – including two Cornell wind energy experts – are proposing an 'energy-water corridor' along the U.S.-Mexico border.
Cornell’s newest science communications vehicle is “Modified,” a retrofitted, retro-vibe food truck that serves modified munchies with a side of biotechnology knowledge.
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.
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.
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.
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.
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.
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.
Cornell Cooperative Extension and faculty experts discussed opportunities to diversify agriculture and address food insecurity during a New York State Senate hearing on April 13.
