Cornell research aims to turn the nutritious leftovers created during apple processing into snack foods and cereals, reducing waste and creating new economic opportunities for New York companies.
A systematic review on the benefits and safety of fortifying wheat or maize flour with folic acid and population health outcomes was led by scientists in the Division of Nutritional Sciences.
Cornell University and the Core Foundation have signed a five-year Memorandum of Agreement to explore new ways to promote food security and agricultural innovation in Latin America.
The 2020 State of New York Sustainability Conference – held online Dec. 2-4 – focused on connecting human health, social justice, feeding the world and protection of the environment.
David Wolfe, professor in the School of Integrative Plant Science, told a congressional committee in a hearing on agricultural resiliency that climate change impacts have been more complex and severe than scientists had forecast three decades ago.
A discovery by Boyce Thompson Institute scientists could help farmers improve phosphate capture, potentially reducing the environmental harm associated with fertilization.
Roger Way, Ph.D. ’53, professor emeritus of pomology and world-renowned apple breeder, died June 2 in State College, Pennsylvania. He was 100 years old.
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.
In the battle to keep workers safe during the COVID-19 pandemic, nearly 40 craft distilleries in New York state have turned to making hand sanitizer with guidance from Cornell AgriTech.
Dig into digital agriculture, comprehend plant breeding biotechnology, and learn out how the microbiome may solve food production problems at an agricultural technology and partnership forum June 7.