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.
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.
A Cornell-led international team has launched a set of open-access genomic resources that will accelerate the ability of rice geneticists and breeders to link genes to important traits in rice.
Consumer interest in hard cider in North America has surged and Cornell research is revealing ways apples grown with specific orchard management practices can produce more desirable hard cider.
In recent years, Cornell has amassed an impressive stable of experts in an emerging field for modern times: The ecology and evolution of infectious disease.
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.
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’s New York State Agricultural Experiment Station in Geneva is poised to expand its food development and technology commercialization capabilities with $1 million in new state funding.