As diners belly-up to a buffet, food order matters. When healthy foods are offered first, eaters are less likely to desire the higher calorie dishes later in the line, says a new Cornell behavioral study in the online journal PLOS One.
The positive economic momentum from 2016 will benefit the U.S. economy in the first half of 2017, but the country will likely feel the effects of policy changes from President Trump and Congress.
Cheesemakers large and small from across the Northeast have turned to CALS' Food Processing and Development Laboratory for small-batch production and dairy expertise as they develop new recipes.
Researchers at the Boyce Thompson Institute are studying the bacterium speck, which causes withered flowers and dark spots on leaves and fruits, and can result in the loss of whole fields of crops.
On 4-H National Youth Science Day Oct. 5, young people nationwide will undertake an interactive engineering design challenge created by Cornell Cooperative Extension and the National 4-H Council.
A team led by Cornell researchers has received a five-year, $2.2 million National Institutes of Health grant to better understand how pathogens that infect bees and other pollinators are spread.
A new study shows how some agricultural management practices in the field that can boost or reduce the risk of contamination in produce from salmonella and listeria.
Faculty members Harold van Es, Carla Gomes and Joshua Woodard will present their innovative research at the intersection of computation, food and sustainability at the World Economic Forum June 26-28 in Tianjin, China.
Students have examined the commercial viability of an emerging business: farming housefly larva meal into animal or fish feed. They are working with faculty fellows at the Atkinson Center for a Sustainable Future.
In an ongoing battle to save the ecologically important hemlock forests, Cornell researchers have high hopes for a new weapon against menacing woolly adelgids: silver flies.