The U.S. Agency for International Development has awarded Cornell a $4.8 million, three-year grant to fight hunger and improve food security using agricultural science and technology.
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.
Cornell faculty members to speak on an array of topics at the American Association for the Advancement of Science 2015 annual meeting to be held Feb. 12-16 in San Jose, California.
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.
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.
Gilbert Stoewsand, a Cornell food scientist who helped to rescue New York's fledgling wine industry in the early 1970s by debunking shoddy science that attributed health risks wine made from hybrid grapes, died July 4. He was 83.
The Cornell Lab of Ornithology is partnering with the Cornell Maple Program to help New York forests that produce maple syrup meet their full potential as bird habitat, sweetening the deal for both maple producers and birds.
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.
A Cornell water sensor technology that began as basic research is blooming into a business that fills a vital need for grape, nut, apple and other growers.
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.