The tasting rooms of New York state’s craft beverage industry are beginning to open up, as Cornell held a webinar on how to do that safely in the era of COVID-19.
Cornell’s newest science communications vehicle is “Modified,” a retrofitted, retro-vibe food truck that serves modified munchies with a side of biotechnology knowledge.
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.
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.
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.
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.
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.
Global Leadership Fellows will be in Washington, D.C., Nov. 13-16 to share their stories with U.S. and international policymakers to attract support to advance agricultural innovation.
Season 3 of Cornell Cooperative Extension’s “Extension Out Loud” podcast series kicks off by unpacking what the 2018 Farm Bill means for New York state farmers and agricultural stakeholders.
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.