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.
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.
To improve human health and nutrition in sub-Saharan Africa, barriers that exist between the food and health systems need to be broken down, said Per Pinstrup-Andersen speaking at the U.N. (Nov. 15, 2010)
Soil fungi colonize roots and provide essential nutrients for the majority of the world’s land plants, but new research sheds light on a class of bacteria found living within these fungi.
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.
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.
A diverse group of researchers received a five-year, $10 million United States Department of Agriculture (USDA) Specialty Crop Research Initiative grant to find a solution to citrus greening disease.
Amid such standard state fair fare as corn dogs, doughnut burgers and elephant ears, Cornell Dairy is supplying a healthy treat for the Great New York State Fair: vanilla-flavored regular yogurt and Greek yogurt.
Food banks may soon be able to boost the nutritional value of the food they distribute to the hungry, thanks to a new harvesting model created by Cornell economists.