Michelle Adelman ’89, through her company, Go Fresh!, is working to build a new sustainable food system in Africa by fostering a market for plant-based meat and dairy alternatives.
A tiny fern may provide global impact for sinking atmospheric carbon dioxide and fixing nitrogen in agriculture, as its genome was sequenced by a Boyce Thompson Institute and Cornell scientist.
The 2016 Cornell University One Health + Public Health + Global Health Symposium will take place Nov. 4, 8 a.m. to 4 p.m., in Biotech G10 and the lobby.
The College of Agriculture and Life Sciences’ Produce Safety Alliance has recently expanded its efforts in order to help Latin American growers adhere to U.S. federal safety regulations.
The Cornell Maple Program has opened an advanced, New York state-funded maple research laboratory, an upgrade that will enable research on making high-quality syrup, and new and existing maple products – all at commercial scales.
Cornell food scientists have found that people with a diminished ability to taste food choose sweeter – and likely higher calorie – fare. This could put people on the path to gaining weight.
Ascribe Bioscience has become the first company based on technology developed at the Boyce Thompson Institute to receive a National Science Foundation Small Business Innovation Research grant.