Four Cornell-funded projects are expanding efforts to preserve and highlight the Gayogohó:nǫˀ (Cayuga Nation) language and culture, in western New York and throughout the country.
A three-year, $15 million partnership between Cornell and NewYork-Presbyterian will employ artificial intelligence to help improve outcomes for people with cardiovascular disease.
Cornell’s fingerprints are all over the tasty Big Red Cranberry Sour ale. It uses a Cornell-bred barley, alum-grown hops, and made by Big Red Brewing students with an alum-owned brewery.
Mary Jo Dudley, an expert in farmworker issues, talks about how the pandemic has underlined the importance of farmworkers, who are crucial to maintaining the country’s food supply.
Cornell engineers have developed a new tool by combining machine learning and optimization modeling to provide hour-by-hour analysis of New York’s energy needs.
The Long Island Horticultural Research and Extension Center on Sept. 22 will celebrate a century of applied research and education supporting the region’s agricultural and horticultural businesses.
The College of Agriculture and Life Sciences (CALS) welcomes six new faculty members, advancing its commitment to pursuing purpose-driven science and improving the lives of people across New York state and around the world.
In the arid world of processing flour and food powders, where using water to sanitize is impossible, Cornell researchers are studying dry, superheated steam.