Cornell food scientists are designing the milk carton of the future that will give consumers precise “best by” dates and improve sustainability by reducing food waste.
Consumers were more willing to buy unlabeled produce after being shown food tagged as “genetically modified” in a new Cornell study that comes two months before a new federal food-labeling law goes into effect.
To better predict volcanic activity, Cornell geologists have proposed a new system to discern the stages of a volcano’s unrest – as seen from perceptive satellites.
Sixteen faculty and professional staff members in state contract colleges at Cornell are receiving the 2019-20 State University of New York Chancellor’s Awards for Excellence.
A $2 million grant from the National Science Foundation will fund research, led by Nicholas Abbott from the Smith School of Chemical and Biomolecular Engineering, into “microcleaners” for waterways.
With a pinch of pomp and circumstance, Cornell’s McGovern Center life sciences business incubator recently graduated two companies – Bactana Corp. and Conamix.
Cornell’s Polson Institute for Global Development will host “Reducing Campus Food Waste: Innovations and Ideas,” a lecture and workshop May 2-3 on campus.
Forestry expert and Cornell Cooperative Extension Associate Mark C. Whitmore says fire is a natural part of those ecosystems, but past forestry practices coupled with climate change serve to intensify the severity of such fires.
Alumnus Andy Zepp started the Finger Lakes Land Trust one night in a Fernow Hall lecture hall. Now executive director, he’s preserving the region’s iconic landscapes one acre at a time.
