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.
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.
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.
From studying labor law to understanding obesity, about undergraduate scholars shared their results at the Hunter R. Rawlings III Research Scholars Senior Expo and at CURBx, April 19.
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.
Symposium to showcase program that trained students to use interdisciplinary approaches to food systems and agriculture issues that contribute to extreme poverty.
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.