Richard Stup, an agricultural workforce specialist in the College of Agriculture and Life Sciences, is working on ways to help New York state’s farmers tackle workforce issues.
Each of eight student teams went to a different country as part of the Student Multidisciplinary Applied Research Teams (SMART) program, to help businesses around the world.
A study identified the sugar alcohol erythritol, which can be metabolized by, and even produced in, the human body as a biomarker for increasing fat mass.
Ben Gavitt ‘79, director of Cornell’s New York State Wine Analytical Lab in Geneva, New York, helped improve the taste of wines made around the world, died Dec. 25, 2015, at age 59.
Author Michael Pollan described his journey as a writer about food and nature, beginning with his first book about gardening, April 27 in the Jill and Ken Iscol Distinguished Environmental Lecture.
In Cornell's young wine and grape program, a former graduate student and two professors have earned 2015 scientific paper of the year honors from the American Society for Enology and Viticulture.
A New York state subsidy of 5 cents per school lunch just one day per week for the purchase of local fruits and vegetables would likely boost New York farmers and local economies, a new report finds.
A genomic analysis of cassava has found that mutations have corroded the genome, producing many dysfunctional versions of genes and putting at risk a crucial crop that feeds a tenth of all people.