Cornell food scientists are working with wineries, manufacturers and New York state to eliminate the “off” aroma in some canned wines by subtly altering the product’s formulation and packaging.
Cornell researchers are partnering on the newly announced Feed the Future Climate Resilient Cereals Innovation Lab (CRCIL), providing plant breeding expertise and powerful computational tools to increase the accessibility of cereal crops for those most vulnerable to hunger and malnutrition.
Andrew Turner ’88, M.P.S. ’93, has been appointed director of Cornell Cooperative Extension (CCE) and associate dean for the College of Agriculture and Life Sciences (CALS) and the College of Human Ecology (CHE).
A total of 39 students in 29 teams vied for a $3,000 top prize in the eighth annual Hospitality Pitch Deck Competition, selecting three food concepts as prizewinners.
Students are working with New York winemakers on a solution to a significant sustainability problem facing the wine industry: how to reuse the bottles.
Farm-to-school programs, which bring healthy foods to children and support rural economic development, actually work from an economic perspective in at least one upstate New York school district, according to new Cornell research.
An analysis of beeswax in managed honeybee hives in New York finds a wide variety of pesticide, herbicide and fungicide residues, exposing current and future generations of bees to long-term toxicity.
Cornell researchers have successfully transferred key regions of a highly efficient red algae into a tobacco plant to dramatically improve plant productivity and increase carbon sequestration.
Cornell researchers partnered with 10 New York state livestock farmers using devices that record sales and process credit card payments and analyzed market transactions to better understand customer behavior and help farmers increase their profits at farmers markets.