‘Enchanted Myanmar’ is a trip open to alumni and friends of Cornell that will celebrate 50 years of field-based learning of Cornell’s first and longest-running experiential learning course.
Ralph W.F. Hardy, a biochemist who called for better biotechnology research and scientific transparency regarding genetically modified foods, died Aug. 2 in Wilmington, Delaware, at age 82.
Bacillus cereus can no longer hide. The food safety world now has a new tool to find foodborne illness – the bacteria's own whole genome, reports Cornell food scientists.
Thanks to a changing environment, trees and other plants experience advanced budding and blooming – or season creep. Toby Ault will discuss "springcasting" in a March 3 webinar.
Cornell scientists have discovered a new high-definition system that allows electrons to travel through soil farther and more efficiently than previously thought, according to Nature Communication, March 31.
Cornell biological engineers have deciphered the cellular strategy to make the biofuel ethanol, using an anaerobic microbe feeding on carbon monoxide – a common industrial waste gas.
Cornell grape experts and food scientists are stepping up to give Concord growers new opportunities for their products and to diversify vineyard operations in New York
A new study shows the cost of forgoing antibiotics on dairy farms would average out to $61 per cow annually and is studying the impact such a decision would have.
A new study shows how milkweed toxins affect the web of creatures that surround the predatory aphids, especially ants, which frequently serve as aphid protectors.