The Feed the Future Innovation Lab for Crop Improvement hosted global scholars for intensive training on plant breeding and social science at Cornell University in October.
Researchers have discovered a gene in hemp that helps the plant resist powdery mildew, giving the fledgling hemp industry a new tool to combat the prevalent disease.
Among all the missed experiences of spring 2020, first-year food science majors lost one more: the opportunity to make candy in a lab. They created gummy worms and candy bars a thousand days later.
Cannabinoids, naturally occurring compounds found in hemp plants, may have evolved to deter pests from chewing on them, according to experiments that showed higher cannabinoid concentrations in hemp leaves led to proportionately less damage from insect larvae.
Dean of the Graduate School and Vice Provost for Graduate Education Kathryn J. Boor was named chair of a the Blue Ribbon Committee on Enhancing Coordination Between Land-Grant Universities and Colleges.
The CATALYST Academy engineering program at Cornell teamed up with CROPPS to discover how engineering and technology play major roles in plant science and agriculture.
A survey of farmers in four Northeast states, including New York, found that incentive payments encouraged participants to plant twice as many acres of cover crops as they did prior to receiving funds – a change that can both improve their farms and mitigate climate change.
Cornell’s Center for Regional Economic Advancement has been named a key partner in establishing a Regional Food Business Center to help farmers and food businesses access new markets and available federal, state and local resources.
While New York’s farmers face more extreme weather events, they are learning to adapt, says a new statewide climate impacts assessment, led and written by two Cornell researchers.