Cornell’s Institute for Food Safety is teaming with the New York State Department of Agriculture and Markets to offer the first-ever in-state FDA course to train food inspectors across the state.
A first-of-its-kind report intends to guide innovators and investors toward urgent technology needs in New York’s farming and food processing industries, as identified by dozens of farmers, manufacturers, retailers and researchers.
State Agriculture Commissioner Richard Ball came to Cornell Jan. 27 with an upbeat message about Gov. Andrew Cuomo's 2017 budget: it's good for the middle class and it's good for agriculture.
Technological advances making it possible to image micronutrients in plant tissues are giving Cornell scientists additional tools to develop crops that thrive in marginal soils.
A new method that analyzes how individual immune cells react to the bacteria that cause the disease could pave the way for new vaccine strategies, and provide insights into fighting other infectious diseases around the world.
By delving into scientific and economic data, Cornell engineers have examined whether New York could achieve a statewide carbon-neutral economy by 2050. Their finding: Yes – and with five years to spare.
Cornell researchers seek to answer questions about the origin of a key step in transcription – the process of copying codes in DNA and transferring them to RNA in order to make proteins.