Indoor farming entrepreneurs and experts came to Cornell in early November to learn how to create viable businesses for local vegetables and produce grown indoors.
Cornell Dairy announced it is becoming kosher April 18. Kosher foods must comply with traditional Jewish dietary and processing laws, and in the case of dairy, products must come from kosher animals.
The university beginning online classes for the remainder of the semester continues a long history of remote instruction. Liberty Hyde Bailey and Martha Van Rensselaer designed Cornell’s first correspondence courses in 1896 and 1900, respectively.
Events this week include a celebration of the Herbert F. Johnson Museum of Art's 45th anniversary, ongoing exhibition of the Wicked Witch of the West's crystal ball and food science presentations.
In the fight to protect the environment, achieve food security and promote sustainable development, agricultural scientists advocate for new and improved soil research models that accurately forecast climate change.
From studying smog along Beijing's streets to improving how interstate highways clear exhaust to electrifying New York City parking spaces, engineer Max Zhang adds verdancy to vibrant communities.
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the journal Food Chemistry.
Leaf Doctor analyzes a photograph of a damaged leaf and quantifies the percentage and severity of disease, an important measure for researchers and extension agents in the field.