Cornell Dairy ice cream returns for retail sale this week following a $105 million renovation to Stocking Hall, home of the Department of Food Science.
Three Cornell scientists have received a five-year, $9.9 million grant to study the environmental impact of dairy production systems in the Great Lakes region.
Caffeine – the widely consumed stimulant and igniter of sluggish mornings – has been found to temper taste buds temporarily, making food and drink seem less sweet, according to new Cornell research in the Journal of Food Science.
Unveiling a new economic impact analysis model, a Cornell team found the state’s apple industry has a 21 percent larger economic impact than traditional models suggest.
Randall Meyer '12 and Rachel Perlman '12, both in the College of Agriculture and Life Sciences, have received 2011 Barry M. Goldwater Scholarships. (April 7, 2011)
The Bank of America Institute for Women’s Entrepreneurship at Cornell offers a free, 12-week online business certificate program, which gives entrepreneurs the skills, knowledge and resources to build their own businesses.
The Biology Research Fellows Program, a new program that aims to broaden the pipeline of underrepresented minorities entering life sciences graduate fields, has announced its inaugural class. (Dec. 17, 2009)
Amid such standard state fair fare as corn dogs, doughnut burgers and elephant ears, Cornell Dairy is supplying a healthy treat for the Great New York State Fair: vanilla-flavored regular yogurt and Greek yogurt.
Boyce Thompson Institute and Cornell researchers have identified a plant protein called DELLA that may lead to reducing phosphorus-fertilizer applications on farms and better plant growth in poor soil.
Cornell researchers have developed a new technique to understand the actions of key proteins required for cancer cells to proliferate. This could help guide the development of drugs currently in clinical trials.