A new study finds that certain species of bacteria in the gut interact with and help balance levels of dietary cholesterol by using it to create a molecule that plays important roles in human health.
Seafaring drones soon will allow Cornell scientists to examine the abundance and distribution of forage fish – like zooplankton and shrimp – that nourish species higher on the food chain.
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.
Human urine could be a handy resource in tending home gardens and compost piles, thanks to an interdisciplinary collaboration between two Cornell Engineering students and plant scientist Rebecca Nelson.
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.
In 2015, Nina Saeli attended a veterans-only event sponsored by the Cornell Small Farms Program (CFSP). It was the beginning of a journey of literal and personal growth.
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.
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.
The fourth annual Grow-NY Summit will bring food and ag startups and industry players together at the Syracuse Oncenter on Nov. 15-16, spotlighting the spaces where farms and food, innovation and sustainability overlap.
Ideas that sprang from a pre-pandemic panel discussion at Cornell now inform a United Nations initiative aimed to meet looming global food needs in a healthy, equitable and sustainable way.