The research reveals how dietary tryptophan – an amino acid – can be broken down by gut bacteria into small molecules called metabolites that ultimately keep E. coli from colonizing in the gut.
After examining pasteurized single-serving milk cartons, Cornell food scientists found bacterial counts two weeks after processing were higher than in larger containers from the same facilities.
USDA Deputy Secretary Xochitl Torres Small visited Cornell AgriTech Friday, Dec. 8 as one of her visits to land-grant institutions focusing on specialty crops, ag tech innovation and local foods.
Tuskegee University has become the latest partner of the Center for Research on Programmable Plant Systems (CROPPS), a Science and Technology Center funded by the U.S. National Science Foundation aimed at developing tools to communicate with plants and the associated organisms that make up their microbiomes.
Phillip Griffiths, a Cornell plant breeder, has developed an unusual tomato – with yellow flesh and an oblong shape that prompted its fans to name it “Yellow Submarine.”
Research by Ph.D. student Sergio Puerto involved recruiting farmers as citizen-scientists to grow and assess seeds under a far greater diversity of conditions than would be possible for plant breeders to do alone.
Ecologist, MacArthur “genius grant” winner and bestselling author Robin Wall Kimmerer, who has written about Indigenous people’s relationship with the land, will visit campus on Nov. 1
A new Cornell-developed computer model that estimates the temperatures that cause freeze damage in a dozen grape cultivars can help growers plan for the season when damage does occur.
An undergrad’s Middle Eastern-flavored snacks that aim to minimize menstrual cramps – and that have been tested in a pilot study on campus – are now on sale through her company, Aunt Flo’s Kitchen.