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.
Potato plants boost the chemical defenses in their leaves when Guatemalan tuber moth larvae feed on their tubers, report researchers at the Cornell-affiliated Boyce Thompson Institute.
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.
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.
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.