Forget sending bull semen out for complicated laboratory tests to learn whether the agricultural animal is virile. Cornell scientists have developed a faster, easier microfluidics method.
With the Hudson River rising from a fast-warming climate, the cities and towns along its banks now have an opportunity to save and reimagine their municipal waterfronts.
Plant-based alternatives to beef will help reduce carbon dioxide emissions, but they could disrupt the agricultural workforce, threatening more than 1.5 million industry jobs.
Cornell Cooperative Extension Broome County’s inaugural “Women of Food” event featured local chefs preparing their signature plates and telling personal stories about the foods and relationships that launched their culinary journeys.
In the U.S. alone, the hard cider market has increased more than tenfold in the past decade and Gregory Peck, assistant professor of horticulture in Cornell University’s College of Agriculture and Life Sciences, has been exploring ways to increase the quality and quantity of New York-grown cider apples.
As water restrictions tighten in Southern California, the Southwest U.S. sees growing evidence of climate change and drought for millions of western residents, according to a Cornell drought expert.
A $779,000 grant from the U.S. Department of Agriculture’s National Institute of Food Agriculture will help Cornell researchers prevent fire blight disease in apples and pears before it starts.
A natural food colorant called phycocyanin provides a fun, vivid blue in soft drinks, but it is unstable on grocery shelves. Cornell’s synchrotron is helping to steady it.
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.
