Gov. Andrew Cuomo has accepted new proposals to expand access to telehealth – developed with the Reimagine New York Commission Telehealth Working Group, co-chaired by President Martha E. Pollack.
By swiping surfaces in commercial food processing plants with specially designed swabs, spoilage and foodborne illness could diminish, according to Cornell research.
Cameron Wesley Scott, M.M.H. ’21, and Jeremiah Swain, M.M.H. ’20, hope to create one of upstate New York’s first boutique cannabis hotels and make social change at the same time.
In a proof-of-principle study, Cornell researchers describe a new technique in which they analyzed environmental DNA – or eDNA – from water samples in Cayuga Lake to gather nuanced information about the presence of invasive round goby fish.
By summer 2022, Cornell plans to drill a 10,000-foot hole to verify whether conditions underground will allow Earth Source Heat to warm campus and reduce the university’s carbon footprint.
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.
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.