A new course to be offered in the fall in the College of Agriculture and Life Sciences, Just Food: Exploring the Modern Food System, will deliver insights into both domestic and international food systems.
To deflect future world food crises created by climate change, a Cornell-led international group has created a road map for global agricultural and food systems innovation.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded $1.8 million to two Cornell food science research projects.
To safeguard the world’s wheat crops, disease-resistance genes must be deployed in an informed way, according to Maricelis Acevedo, adjunct professor in the College of Agriculture and Life Sciences.
Seven New York state businesses have been awarded funding to participate in the Cornell Center for Materials Research JumpStart Program, through which they will collaborate with Cornell faculty members to develop and improve their products.
Researchers in Michelle Heck’s lab at the Boyce Thompson Institute are working to better understand how plant viruses interact with aphids on a molecular level, which could lead to better pest-control methods.
Cornell food scientists have discovered that when mice are fed a high-fat diet and become obese, they lose nearly 25 percent of their tongue’s taste buds – possibly encouraging them to eat more food.