A surprise finding from new research on controlling pests and disease in New York commercial onion fields will enable the state’s producers to cut their use of synthetic chemicals without sacrificing yield.
Pining for ice cream? This campy mix of graham cracker swirl, fudge, toasted marshmallow flavor and berries, has won top honors in a food science class annual competition.
An agricultural economist, a theoretical physicist, a plant biologist and a physiologist have each been elected to the National Academy of Sciences, the academy announced May 3.
Six food and beverage producers from across New York took home shares of over $100,000 in prizes Friday at the first New York Concord Grape Innovation Awards, a business competition aimed at stimulating growth and innovation in the state’s Concord grape industry.
Seven postdoctoral researchers at Cornell were honored with a Postdoc Achievement Award as part of Cornell’s celebration of National Postdoc Appreciation Week, Sept. 21-25.
A Cornell program is playing a key role in a project to make rice more resilient to climate change and increase production in West Africa, thanks to a four-year, $14 million grant from the Adaptation Fund.
The student-created signature drinks for Hotel Ezra Cornell 97 to celebrate the Nolan School of Hotel Administration’s centennial, feature the humble pineapple, long a hospitality symbol.
Extreme heat threatens to reverse progress made in combating early child malnutrition as the planet continues to warm, according to Cornell research focused on five West African nations.
Five new cassava varieties developed with support from NextGen Cassava, an international partnership led by Cornell, have been approved for release in Nigeria.