Study describes for the first time how combinations of proteins combine to inhibit and sabotage the plant’s defenses, so a pathogen can infect its host.
In a presentation to global leaders battling climate change and feeding a burgeoning world population, Cornell's Dawit Solomon presented food security ideas to stave off the Earth's atmospheric warming.
Newfield student Cynthia Ulbing has been awarded an international internship from the World Food Prize Foundation. She is earning college credit working on campus through the New Visions Life Sciences program.
Punxsutawney Phil – the prognosticating groundhog who famously foretells the arrival of spring – may need a new job. Cornell has unveiled a new web tool to determine the onset of spring.
To ensure the safety of fresh fruits and vegetables for consumers, Cornell’s Produce Safety Alliance helps to explain complex federal food safety rules and assess agricultural water use.
As grocery stores save energy by changing their dairy cases from fluorescent to LED lighting, Cornell researchers have found that milk – particularly fat-free milk – becomes more susceptible to off-flavors from LED light than from standard fluoresence.
Cornell landscape architecture seniors are working side by side with the U.S. Army Corps of Engineers to integrate ecology and engineering performance to protect Galveston Bay in Texas.
Cornellians Stephen Mugo, Ph.D. ’99, and former postdoctoral student Sylvester Oikeh came full circle recently when they returned to the university Oct. 7 to share the story of how they’ve used their education for humanitarian purposes in Africa.