Katharine Leigh '15 is following her passions for seafood and marine biology through an outreach program, Green Catch: Sustaining the Blue by Catching Green.
For the first week of 2017’s Conference of the Parties in Bonn, Germany, Nov. 6-17, seven Cornell students met with business and government leaders from around the world.
New York is on the front lines of detecting foodborne pathogen outbreaks, thanks to a partnership between the state Department of Health and Cornell researchers.
Officials from the Inter-American Institute for Cooperation on Agriculture traveled to Cornell during the week of Sept. 15 to explore promoting rural development, collaborating and sharing information and technology. (Sept. 24, 2008)
“Food Security in a Vulnerable World” will be a daylong symposium Sept. 12 that will include World Food Prize laureates, World Food Prize Youth Institute alumni, journalists and researchers.
Cornell Orchards store now has seed packets of select vegetable cultivars developed by Cornell's breeding programs, including seeds for heirloom squash, cucumber and muskmelon. (April 19, 2010)
Cornell’s recently expanded student winery is preparing students for the future of the wine industry. Viticulture and enology students use the facility to explore regional winemaking challenges.
Ph.D. student Leliah Krounb is studying how to turn human waste into soil nutrients in Kenya by using pyrolysis – thermal combustion in the absence of oxygen.
Puffed rice just got more snap, crackle and pop, thanks to a new method for making puffed rice that retains nutrients and allows producers to fortify cereals with vitamins and protein.
Katherine Bunting-Howarth, an attorney with a Ph.D. in marine studies, is now the program leader for New York Sea Grant's extension program, supervising more than a dozen staff throughout New York. (April 4, 2011)