Mary Jo Dudley, an expert in farmworker issues, talks about how the pandemic has underlined the importance of farmworkers, who are crucial to maintaining the country’s food supply.
As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.
The College of Agriculture and Life Sciences (CALS) welcomes six new faculty members, advancing its commitment to pursuing purpose-driven science and improving the lives of people across New York state and around the world.
The Long Island Horticultural Research and Extension Center on Sept. 22 will celebrate a century of applied research and education supporting the region’s agricultural and horticultural businesses.
Animal Science Professor Xingen Lei has been named a Fellow of the National Academy of Inventors, in recognition of his groundbreaking work on livestock phosphorus nutrition that improves global animal agriculture, preserves non-renewable phosphorus, and protects the environment.
In the arid world of processing flour and food powders, where using water to sanitize is impossible, Cornell researchers are studying dry, superheated steam.
Benjamin Z. Houlton, the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences, testified June 15 to the U.S. House Agriculture Committee on the role of climate research in supporting agricultural resiliency.
The New York State Department of Agriculture and Markets, in partnership with Cornell AgriTech, has launched a revitalized grapevine certification program to provide growers in New York and North America with clean, virus-tested plant material verified by the most stringent testing standards in the world.