A team of Cornell food science students developed a new beverage called Yojito that combines the smooth texture of drinkable yogurt with mint-flavored pearls that pop in the mouth.
Senior extension associate Keith Tidball was part of a U.S. delegation that is advising the Philippine government on best practices to respond to natural disasters.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.
More than 650 people from 25 countries attended Citizen Science 2015, the inaugural conference of the Citizen Science Association, on Feb. 11-12 in San Jose, California.
The Department of Neurobiology and Behavior celebrates its 50th anniversary this year. About half of the department's doctoral alumni will return to campus Nov. 1.
Yimon Aye, assistant professor of chemistry and chemical biology, has been named a Beckman Young Investigator by the Arnold and Mabel Beckman Foundation.
New York wineries and grape growers have become increasingly interested in sustainability as consumer express their growing interest in the provenance of their wines. This year’s B.E.V. NY conference focused on sustainability.
Last month, Cornell hosted 13 Swedish researchers for the Stockholm-Cornell Symposium on Insect Biology, reciprocating a similar meeting held in Stockholm in 2011.
Starting this fall, students can choose a new minor in Community Food Systems, a multidisciplinary minor that explores the agricultural, ecological and ethical dimensions of food systems.
A Cornell collection of tiny fungi – with specimens dating to the 1800s – will enter the modern age and go digital, thanks to a National Science Foundation grant.