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.
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.
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.
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.
Fascinating science is being done at the New York State Agricultural Experiment Station (NYSAES), and student researchers are eager to share their work June 23 from 9 a.m. to 3:30 p.m. at Jordan Hall.
The Department of Global Development will draw from faculty across the College of Agriculture and Life Sciences to create a unified development studies program.
A Cornell study investigates for the first time what spotted-wing drosophila adults and larvae eat, and where they lay their eggs, when short-lived berries, their preferred foods, are not in season.
Cornell will lead a new global crop improvement research program to advance plant breeding tools, technologies and methods aimed at delivering staple crops that can increase yields, enhance nutrition and show greater resistance to pests and diseases.