Researchers at Cornell have developed a strain of maize with a high iron bioavailability, meaning more of the iron that is present naturally in these maize lines can be absorbed.
More than 150 people gathered in SoHo Jan. 31 to celebrate Cornell-related food products in New York state at the first 'From Furrows to Boroughs: A Taste of New York State in New York City' event.
Environmental scientist Benjamin Z. Houlton, the new dean of the College of Agriculture and Life Sciences, says agriculture is the most important industry of the 21st century – and a powerful weapon to combat climate change.
A block of about 500 grapevines at Cornell Orchards - a little more than half an acre - is now certified organic by the Northeast Organic Farming Association of New York. (Aug. 14, 2012)
Scientists at the Boyce Thompson Institute for Plant Research and the USDA's Agricultural Research Service on campus have discovered that a set of chemical changes to a plant's DNA is key to tomato ripening.
Through internships, jobs and courses, students in the Didactic Program in Dietetics gain practical, hands-on experience in running a large-scale food service operation.