Applications are now open for Year 2 of Grow-NY, the food and agriculture business competition administered by Cornell's Center for Regional Economic Advancement and funded by Empire State Development.
Capro-X, a startup that repurposes dairy waste and began in Cornell Engineering’s Commercialization Fellows program, has received a $724,000 National Science Foundation Phase II award.
A new Cornell study debunks misinformation on websites and in news articles that claim that environmental or biological stresses – such as flooding or disease – cause an increase in THC production in hemp plants.
It’s got Finger Lakes hops, malt and cherries, plus Cornell maple syrup. Introducing ‘Gorges Libe-ation,’ a red ale developed by grad students and chock full of New York.
Cornell’s Institute for Food Safety is teaming with the New York State Department of Agriculture and Markets to offer the first-ever in-state FDA course to train food inspectors across the state.
A first-of-its-kind report intends to guide innovators and investors toward urgent technology needs in New York’s farming and food processing industries, as identified by dozens of farmers, manufacturers, retailers and researchers.
By delving into scientific and economic data, Cornell engineers have examined whether New York could achieve a statewide carbon-neutral economy by 2050. Their finding: Yes – and with five years to spare.
A grant extension will continue work by a team of Cornell researchers and community partners to reduce the risk of opioid abuse for low-income youth and families.
The funding aims to help the U.S. dairy industry become carbon neutral while supporting farmers’ livelihoods and will measure greenhouse gas emissions at a working New York dairy.
With Cornell's help, an Amish farmer grows shiitake mushrooms and solves his financial woes, and an entrepreneur and a chef, both from China, use the mushrooms for a sauce that is now on the market.