Researchers analyzed the contents of 500 years of European and American food paintings and found indulgent, rare and exotic foods popular in paintings were not available to the average family.
Innovative plant breeders at Cornell’s College of Agriculture and Life Sciences are creating new fruits and vegetables that wow consumers, have longer growing seasons and are more resistant to diseases, insects and weather.
Mike Gore, Ph.D. '09, professor of plant breeding and genetics, is working on a more efficient way to develop crops that produce higher yields and better nutrition profiles as the world's population grows.
The second International Conference on Global Food Security held Oct. 11-14 at Cornell confronts elements of human welfare and environmental concerns connected with feeding billions more people.
The New York State Agricultural Experiment Station will receive a total of $7 million from New York state to foster craft beer brewing, food testing and offer expanded technical training to farmers.
As New York's dairy farms get larger and store more manure, methane emissions have doubled in the last two decades. To reduce this potent greenhouse gas in the atmosphere, Cornell researchers advocate combustion.
According to Cornell professor emeritus of food science Joe Regenstein ’65, M.S. ’66, consumer fears about genetically modified food are mostly misplaced. He spoke at Mann Library Feb. 18.