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.
Scientists from Cornell, Duke and the University of Hawaii have an idea that could provide power and food protein to large regions of the world – and remove carbon dioxide from Earth’s atmosphere.
The International Agricultural and Rural Development major, in CALS, is celebrating 20 years of a partnership with Sathguru Management Consultants, the Cornell Sathguru Foundation for Development, and universities in India.
Cornell will host a Precision Nutrition Symposium, Oct. 14-15, designed to foster the development of collaborative and multidisciplinary working groups from Cornell’s Ithaca and New York City campuses.
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.
Around 1,450 Cornell students completed their studies this month. While the December Recognition Ceremony was canceled, some shared their university experiences.
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.
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.