A Cornell study describes a breakthrough in the quest to improve photosynthesis in certain crops, a step toward adapting plants to rapid climate changes and increasing yields to feed a projected 9 billion people by 2050.
Cornell startups Ava Labs have new key partnerships with Deloitte and Mastercard, while university startup companies SwiftScale Biologics and Novomer have been acquired.
Moonshadow, a new variety of grape tomato, is a high-flavor, traditionally bred tomato derived from crosses with heirloom varieties. It’s aimed at organic growers, small farms and home gardeners.
Cornell Cooperative Extension is helping New York state farmers learn how to grow rice, a potentially lucrative crop that can thrive on flood-prone land as a hedge against climate change.
LEAD NY, in the College of Agriculture and Life Sciences, helps professionals in the food, agricultural and natural resource industries develop critical leadership skills.
The System of Rice Intensification (SRI) has been named as a 2020 climate policy "breakthrough" for government initiatives in Vietnam to increase agricultural production there while reducing methane emissions from rice paddies.
Cornell food scientists now show that the leftover pulp from the red wine making process has the potential to be a nutritive, illness-reducing treasure.
Andrew Novaković says given the broad spectrum of United States Department of Agriculture (USDA) programs and responsibilities, Tom Vilsack’s previous experience and intimate knowledge of USDA will allow him to hit the ground running.
As the historic West Coast wildfires continue, the risk of smoke taint in vineyards across the region is rising. Gavin Sacks, a Cornell University professor of food science and an expert in enology and viticulture, says a surge capacity system will likely be needed for testing grapes or wines for smoke taint during difficult wildfire years.
