Plant scientists have discovered a tiny percentage of regulatory DNA that accounts for roughly half of the variation in observable traits found in corn.
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.
As biofuels become an increasingly viable alternative, Cornell researchers are making sure that growing grasses for biofuel won't face inadvertent snares.
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.
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.
Relay teams hope to squash their competition at the first Big Red Pumpkin Regatta on Beebe Lake Saturday, Oct. 4. It is hosted by a graduate student group Cornell Flotilla.
To see if rural towns benefit from selling local farm products to urban consumers, the USDA awarded a $500,000 grant on Feb. 25 to a team of Cornell researchers led by economist Todd Schmit.
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.