Scientists from Cornell, Duke and the University of Hawaii have an idea that could provide power and food protein to large regions of the world – and remove carbon dioxide from Earth’s atmosphere.
Cornell and Paleontological Research Institution scientists dug into the Colorado River's estuary mudflats to learn how upstream dams affect downstream mollusks.
Cornell researchers have determined that a hemp plant’s propensity to “go hot” – become too high in THC – is determined by genetics, not as a stress response to growing conditions.
A new course to be offered in the fall in the College of Agriculture and Life Sciences, Just Food: Exploring the Modern Food System, will deliver insights into both domestic and international food systems.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded $1.8 million to two Cornell food science research projects.
To deflect future world food crises created by climate change, a Cornell-led international group has created a road map for global agricultural and food systems innovation.
The Office of Engagement Initiatives has awarded $1,307,580 in Engaged Curriculum Grants to 25 teams of faculty and community partners that are integrating community engagement into majors and minors across the university.