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 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.
New York growers who donate produce to food banks as part of the “Glean NY” initiative will be reimbursed for the cost of harvesting, thanks to a partnership that includes Cornell's College of Agriculture and Sciences.
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.
Three faculty members - development economist Chris Barrett, mechanical engineer Sidney Leibovich and medical mycologist Dr. Thomas Walsh - have been named fellows of the American Association for the Advancement of Science.
Cornell experts issued a report this week outlining the opportunities and challenges facing the state's farmers and food producers as emerging digital technologies shape the agricultural industry.
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.
On topics ranging from oceanic disease to restraining invasive species from distant seas, Cornell faculty joined 10,000 scientists to discuss “Envisioning Tomorrow’s Earth” at the AAAS meeting in Seattle.
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.
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.