Grocery shoppers who first received a sample apple slice purchased 28 percent more fruits and vegetables, according to a study from the College of Agriculture and Life Sciences.
Matthew Willmann, director of the new Plant Transformation Facility, is harnessing precision technology to create transgenic and gene-edited plants on campus for Cornell researchers.
Cornell Dairy ice cream returns for retail sale this week following a $105 million renovation to Stocking Hall, home of the Department of Food Science.
Farm Ops, an initiative from the Cornell Small Farms Program, is the first of its kind in the country to give returning veterans the opportunity to learn agriculture via their G.I. Bill benefits.
Boyce Thompson Institute and Cornell researchers have identified a plant protein called DELLA that may lead to reducing phosphorus-fertilizer applications on farms and better plant growth in poor soil.
For the world’s deteriorating environment, don’t blame burning fossil fuels exclusively. Land use and land cover changes contribute about 40 percent to “radiative forcing,” a key factor in global warming, according to a new study by Cornell scientists.
Stretching beyond the "apple a day" adage, Cornell students explored an Ithaca nature setting and Belizean villages to see how common plant life helps alleviate ailments.
Gender matters to the 16 trainers and 11 teams of 33 researchers from four continents who will participate in a course on “Gender Responsive Root, Tuber and Banana Breeding,” Sept. 12-21 in Uganda.
The inaugural Meat and Greet Farmer and Chef Fair held March 11 at Hobart and William Smith Colleges in Geneva, New York, sought to connect consumers with farmers. The event was co-sponsored by Cornell Cooperative Extension.