Students aim to reduce aviation emissions, support farmworkers and improve a New York animal shelter with the David M. Einhorn Center for Community Engagement’s Serve in Place awards.
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.
Cornell and University of Illinois researchers have engineered plants capable of making proteins not native to the plant itself, which opens the door for cheaply making proteins for industrial and medical uses.
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.
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.
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.
Justine Vanden Heuvel, associate professor of enology and viticulture in the College of Agriculture and Life Sciences, earned this year’s research award from the New York Wine and Grape Foundation.