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.
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.
New Cornell research suggests an economically viable model to scrub carbon dioxide from the atmosphere to thwart runaway, point-of-no-return global warming.
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.
A new study analyzed close to 4,500 maize varieties bred and grown by farmers from 35 countries in the Americas to identify more than 1,000 genes driving large-scale adaptation to the environment.
While most industrial grain crops are annuals that must be replanted every year, a new perennial grain called Kernza has hit the markets with growing interest from restaurants, bakeries and brewers.