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.
A small contribution from Tristan Lambert, professor of chemistry and chemical biology, when he was a doctoral student helped catalyze the breakthrough in catalysis that led to the 2021 Nobel Prize in chemistry.
The Center for the Study of Economy & Society presents a new fall lecture series, “The American State in a Multipolar World,” beginning on Monday, Oct. 18th with an in-person lecture by Francis Fukuyama '74.
Karim-Aly Kassam is leading a project that brings together Indigenous and rural communities and scholars from across the globe to develop ecological calendars that integrate local cultural systems with seasonal indicators.
A Cornell-led national network of scientists and farmers is developing new varieties of cover crops with sustainable benefits that are better adapted to local regions and stressors.
