Lab-grown meat, food created by microorganisms and plant-based foods that mimic the taste of meat could help reduce environmental impacts of food systems, a new UN report co-authored by Cornell researchers finds.
Researchers at Cornell have discovered a new grape downy mildew resistance gene – giving the wine and grape industry a powerful new tool to combat this devastating disease.
The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.
While New York’s farmers face more extreme weather events, they are learning to adapt, says a new statewide climate impacts assessment, led and written by two Cornell researchers.
As the world population grows and climate change threatens agriculture and global food systems, researchers across Cornell CALS are reimagining agri-food systems for the 21st century.
Cornell researchers partnered with 10 New York state livestock farmers using devices that record sales and process credit card payments and analyzed market transactions to better understand customer behavior and help farmers increase their profits at farmers markets.
Eight projects have been selected from the Fall 2023 application cycle to receive Ignite Innovation Acceleration grants. The grants are designed to help project teams pursue licensing, form startups, and forge industry collaborations.
The new CALS Navigator program supports undergraduate students in the transition from high school or a transfer college to Cornell and through graduation
A total of 39 students in 29 teams vied for a $3,000 top prize in the eighth annual Hospitality Pitch Deck Competition, selecting three food concepts as prizewinners.