Microbes are by far the most important factor in determining how much carbon is stored in the soil, according to a new study with implications for mitigating climate change and improving soil health for agriculture and food production.
A new paper shows that promised yield increases at a global scale from increasing organic carbon in soils would be negligible with current technologies and optimal management practices.
A new study demonstrates that birds can partially compensate for deteriorating habitat conditions by delaying the start of spring migration and completing the journey faster – but the strategy comes with a decline in overall survival.
Assistant professor Dr. Jacquelyn Evans is the first faculty member supported by the new Cornell Margaret and Richard Riney Canine Health Center, where her research on canine genetics will play a key role in helping dogs live longer, healthier, happier lives.
In an international, multi-institutional effort, Cornell’s Food Science Department will research how to increase iron and zinc absorption, thanks to a Bill & Melinda Gates Foundation grant.
Local farmers and growers, Cornell officials and others observed the 100th anniversary of the Hudson Valley Research Laboratory, part of Cornell AgriTech, in a celebratory event Aug. 18 in Highland, New York.
Nine students and recent graduates representing Cornell’s four contract colleges were selected to receive the 2024 State University of New York Chancellor’s Award for Student Excellence.
Metal oxide nanoparticles – commonly used as food coloring and anti-caking agents in commercial ingredients – may damage parts of the human intestine, say Cornell and Binghamton University scientists.
Johannes Lehmann, Colin Parrish, Bik-Kwoon Tye and Michelle Wang are Cornell’s 2023 electees to the National Academy of Sciences (NAS), the academy announced May 2 at the close of its 160th annual meeting.