Denise Morrison, president and CEO of Campbell Soup Co., visited Cornell May 4 with a message for female food scientists: You too can be leaders in the food systems industry.
Ecologist and conservation biologist Amanda Rodewald studies birds and the ecosystems on which they depend, looking for the best outcomes for people and the planet. This approach turned her attention to coffee farms.
Farmers in the Northeast are adopting production habits tailored to longer, warming climate conditions, but they may face spring planting whiplash as they confront saturated fields from heavy rain.
The Cider and Perry Production: Science & Practice course, held at Cornell AgriTech Dec. 3-7 drew hard cider producers from around the country to Geneva.
Researchers from Boyce Thompson Institute have collected the genome sequences of 725 different wild tomato types to create a pangenome, which will help breeders develop better strains.
Students reflected on their learning experiences and future goals in community engagement as they completed a leadership certificate program this spring.
A new Cornell study finds that diners whose menus listed calories ordered 3 percent fewer calories in their appetizer and entree courses, but their dessert and drink orders remained the same.