Transferring genetic markers in plant breeding is a challenge, but a team of grapevine breeders and scientists at Cornell AgriTech in Geneva, New York, has come up with a powerful new method.
A Schuyler County-Cornell pilot project could help New York farmers diversify their crops and give regional food manufacturers a cost-effective source for the popular legume.
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.
With the launch of the revamped Cornell Fruit Resources website, New York growers have a new resource this season to help keep them productive and profitable.
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.
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.
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.