As part of the Art of Horticulture course, three student designers modeled their own creations at a fashion show, with clothes made from plants. (Oct. 16, 2012)
A team of Cornell food science students developed a new beverage called Yojito that combines the smooth texture of drinkable yogurt with mint-flavored pearls that pop in the mouth.
New research has taken a step toward employing genes from blue-green algae to improve staple crop photosynthesis – a potential improvement that could boost plant efficiency and increase yields.
A small mite is causing big trouble for New York state's honeybee population and putting in peril the fruit and vegetable crops that depend on these pollinators.
Starting this fall, students can choose a new minor in Community Food Systems, a multidisciplinary minor that explores the agricultural, ecological and ethical dimensions of food systems.
A new study reveals that zinc deficiency – a condition that affects 25 percent of the world’s population, especially in the developing world – alters the makeup of bacteria found in the intestine.
Digital agriculture at Cornell has just been seeded for robust additional growth by being added as a strategic discipline area to the provost's radical collaboration initiative.
Researchers are leading a multiyear project aimed at bringing malting barley back to New York and helping farmers take advantage of opportunities offered by the crop.