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.
A new Cornell study shows that in lakes with muck and sand bottoms, the invasive rusty crayfish has been contributing to its own population decline by destroying the very plant life it needs.
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 found a new species of soil bacteria – which they named after their late colleague, who first discovered it – that is particularly adept at breaking down organic matter.
After an eight-month study, a task force of 16 faculty members has chosen “Migrations” as the theme of the first Cornell Global Grand Challenge, which will tackle the issue with resources from across the university.
A Cornell-led collaboration is turning DNA from organic matter – such as onions, fish and algae – into biodegradable gels and plastics. The resulting materials could be used to create plastics and methods for drug delivery.
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.
Cornell is moving forward, and underground, with plans to drill an observatory borehole to explore the viability – and ensure the safety – of using geothermal energy to heat the Ithaca campus.
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.