The biggest food challenge today is not hunger but nutritional deficiency. That’s the conclusion of Cornell food security experts who spoke at the National Press Club Nov. 23.
As biofuels become an increasingly viable alternative, Cornell researchers are making sure that growing grasses for biofuel won't face inadvertent snares.
A self-reinforcing cycle connecting depleted soils and rural farmers may be one answer why Sub-Saharan Africa is home to most of the world's extreme poor, say Cornell researchers.
Vanquishing the agony of defeat, Cornell food scientists now have better grasp on the sweet, thrilling taste of victory. And in the face of loss, the researchers found prompts for emotional eating.
The Council of Graduate Schools has approved a Professional Science Master's designation for two programs at Cornell that combine technical and business instruction, in Food Science and Applied Statistics.
Cornell Alliance for Science Global Leadership Fellows soon will return home to 10 countries, taking with them a set of communication tools to contribute to local policy debates on ag technology and food security.
Food science professor Dr. Rui Hai Liu won the 2016 General Mills Bell Institute of Health and Nutrition Innovation Award for his contributions to cereal grain and grain component research.
The Cornell Institute for Food Systems Industry Partnership Program offers a new public-private partnership that brings together Cornell’s food science faculty and staff with industry scientists, engineers and leaders.
Pouring milk into vats, then brining, ripening, dipping and taking notes, more than a dozen students produced delicious cheese at Cornell's sixth Science of Cheese Making and Vat Pasteurization workshop.
Boyce Thompson Institute are working to apply a method that boosts beta-carotene into in potatoes to cassava plants. Biofortified cassava could help alleviate vitamin A deficiency in children.