The annual competition, slated for Nov. 10-13, allows students to work on open-ended real world problems, showcasing the multifaceted nature of applied mathematics.
Catering to an aging population, Cornell food scientists have created a nutritious snack made from milk for those who have trouble swallowing. These puffs dissolve in your mouth instantly.
Rod Zeltmann, a field assistant at the Long Island Horticultural Research and Extension Center (LIHREC), celebrated 50 years of employment at Cornell in 2023. Colleagues describe him as reliable, dedicated, and multi-talented.
For undergraduate would-be entrepreneurs, this competition encourages examining micro- or macro-level problems and envisioning ways to fix them via innovative business ventures.
Marion Nestle, a food policy expert and public health advocate, will share her experience bridging research, policy and public engagement in a talk, “Food Politics: An Agenda for 2024.”
The Cornell Atkinson Center for Sustainability’s 15th-anniversary conference addressed past successes and future efforts to support climate and sustainability.
Integrating AI into environmental control systems could reduce energy consumption for indoor agriculture by 25% – potentially helping to feed a growing world population.
An American Heart Association Presidential Advisory, co-authored by Mario Herrero, professor in global development, calls for building on existing research and implementing cross-sector approaches to Food Is Medicine.
The exhibition "Seeds of Survival and Celebration: Plants and the Black Experience" returned for a second season with an expanded plant collection, which honors the lasting influence of the formerly enslaved and their descendants on American culture.
Summer Session, part of Cornell’s School of Continuing Education, is open to Cornell students, students from other universities and adult learners who wish to earn up to 15 credits.