The “sell-by” dates on milk cartons may become more accurate, as Cornell food scientists have created a predictive model that examines spore-forming bacteria, according to the Journal of Dairy Science.
New research has identified genes that control vitamin E content in maize grain, a finding that could lead to improving the nutritional profile of this staple crop.
Few farmers attempt to grow rice in the Northeast’s short growing season, but a team of farmers, with the help of Cornell scientists, are experimenting with rice-growing methods to suit New York’s climate.
A Cornell study of the structure of SARS-CoV-2, the virus that causes COVID-19, reveals a unique feature that could explain why it is so transmissible between people.
Black bear populations are on the rise in New York, and Cornell researchers combine digital technology with on-the-ground conservation efforts to manage the growing numbers.
New research out of the College of Veterinary Medicine has revealed that vaccination of endangered Siberian tigers is the only practical strategy to protect these big cats from potentially deadly canine distemper virus.
A single protein derived from a common strain of bacteria found in the soil will offer scientists a more precise way to edit RNA, according to new Cornell food science research.