Katharine Leigh '15 is following her passions for seafood and marine biology through an outreach program, Green Catch: Sustaining the Blue by Catching Green.
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.
“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.
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.
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.
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)
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.
Three Cornell researchers will discuss mitigating climate change, biochar and the challenges of wheat rust, respectively, at the 2012 Association for Advancement of Science meeting, Feb. 16-20.
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.