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.
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.
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.
Farther Farms has created the world’s first commercially available french fries that don’t need freezing or refrigeration, with innovative technology developed at Cornell.
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.
Economist Chris Barrett say current cargo and procurement requirement greatly increase the price and slow the delivery of aid and diminish its impact on disaster-affected populations.
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.
Kathryn Boor ’80, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences and a professor of food science, has been named dean of the Graduate School and vice provost for graduate education, Provost Michael Kotlikoff announced June 8.
