Cornell researchers are working hard to eradicate plum pox virus from New York as it can destroy orchards of peaches, plums and apricots. (Sept. 8, 2010)
Studying everything from potential medicine to the aromatic properties of popular beverages, about 120 undergraduates put project posters on display April 22 at the 30th Annual Spring Research Forum.
A team led by Ikhide Imumorin, Cornell assistant professor of animal genetics and genomics, is the first to apply a new, inexpensive genomics technique to cattle called genotyping-by-sequencing.
The recent decoding of the kiwifruit genome has discovered that the fruit has many genetic similarities to other plant species, including potatoes and tomatoes, among other surprises.
Cornell Dining helped Martin Andonov '13 refine his ideas for fast-food, high-quality Mediterranean offerings. Andonov, who won $15,000 for his concept, will launch a London eatery after graduation.
David M. Lodge, the Francis J. DiSalvo Director of the Atkinson Center for a Sustainable Future discusses his priorities in the coming year and how the center is making an impact around the world.
Three Cornell scientists have received a five-year, $9.9 million grant to study the environmental impact of dairy production systems in the Great Lakes region.
With help from Cornell, a new beverage is making its way into stores beginning this April: It is called Vertical Water, and it's the sweet water sap that makes its way up maple trees from the soil.
Two studies in the current issue of the International Journal of Wine Business Research point to service in winery tasting rooms being the most important factor in boosting wine sales at wineries.