Peter Gregory, who for more than a decade supported cadres of international leaders through the Hubert H. Humphrey Fellowship Program at CALS, will retire June 30.
Students and lifelong learners are invited to explore a new interest, enhance their resume or strengthen their professional skills through Cornell’s Fall Part-Time Study Program, which runs Aug. 22 – Dec. 17, 2022. Registration for most students begins August 1.
For more than 30 years, the Cornell Food Venture Center (CFVC) has helped entrepreneurs transform family recipes and homemade eats into successful commercial food products. Now, a new online program from Cornell is expanding access to the CFCV’s expertise and supporting the growth of food entrepreneurs around the globe.
Metal oxide nanoparticles – commonly used as food coloring and anti-caking agents in commercial ingredients – may damage parts of the human intestine, say Cornell and Binghamton University scientists.
Dan Aneshansley, Ph.D. ’72, professor emeritus of biological and environmental engineering, whose research impacted the state’s dairy and fruit production, died July 3. He was 79.
Four new studies explore lessons learned from the first five years of the Gender-responsive Researchers Equipped for Agricultural Transformation (GREAT) project.
As the world seeks to avoid climate extremes, employing state-of-the art agricultural technology could result in more than 13 billion tons of net negative greenhouse gas emissions annually.
In an international, multi-institutional effort, Cornell’s Food Science Department will research how to increase iron and zinc absorption, thanks to a Bill & Melinda Gates Foundation grant.
A new initiative will catalyze seed systems development in Haiti and Senegal and sustainably deliver agricultural research outputs to farmers at-scale.