Adadot Hayes ’64 said she will never forget Jeffrey, a baby born with Trisomy 13, a chromosomal condition that left him without eyes, with a cleft palate and a host of other problems.
The average adult eats 92 percent of what he or she puts on his/her plate, according to a study led by Brian Wansink, director of the Cornell Food and Brand Lab, to be published in the International Journal of Obesity.
The jury is out in terms of the effectiveness of high-intensity focused ultrasound to create prostate cancer, according to Weill Cornell Medicine researchers.
Each year $160 billion worth of wasted food ends up in America's landfills. A Cornell economist has received a two-year, $500,000 USDA grant to get consumers and food distributors to squander less.
A national commission that included leaders from CALS announced May 16 a comprehensive, coordinated effort to solve food and nutrition security challenges that pose humanitarian, environmental and national security risks.
The World Health Organization has named Cornell's Division of Nutritional Sciences a collaborating center, establishing the division as a research and training partner in public health and nutrition policies.
The second International Conference on Global Food Security held Oct. 11-14 at Cornell confronts elements of human welfare and environmental concerns connected with feeding billions more people.
According to Cornell professor emeritus of food science Joe Regenstein ’65, M.S. ’66, consumer fears about genetically modified food are mostly misplaced. He spoke at Mann Library Feb. 18.
The New York State Agricultural Experiment Station will receive a total of $7 million from New York state to foster craft beer brewing, food testing and offer expanded technical training to farmers.