Rodney Dietert, Cornell professor of immunotoxicology, has penned a new book that calls for a new paradigm in how we view public health and human biology.
Symposium to showcase program that trained students to use interdisciplinary approaches to food systems and agriculture issues that contribute to extreme poverty.
Cornell food scientists have discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes.
Cornellians gathered March 4 for talks on food ethics by Andrew Chignell, visiting associate professor of philosophy, and on small farms by Anu Rangarajan, director of the Cornell Small Farms Program.
A new test developed at Cornell allows accurate, rapid testing for Salmonella, bacteria that represent one of the leading causes of food-borne illness around the world.
Several environmental experts will serve as panelists at the 'Policy and Activism: A Conversation on Climate Change and Clean Energy' event on Feb. 26 at Uris Auditorium.
Graduate student Megan Hall's research of sour rot grape disease earned her the 2017 Presidents' Award for Scholarship in Viticulture from the American Society of Enology and Viticulture.
New Cornell research suggests an economically viable model to scrub carbon dioxide from the atmosphere to thwart runaway, point-of-no-return global warming.