New funding from the U.S. Department of Agriculture’s National Institute of Food and Agriculture will help the Cornell Farmworker Program continue to reach more than 3,000 New York farmworkers with critical health and legal information.
Four new extension specialists have joined New York Sea Grant (NYSG) in its mission of “Bringing Science to the Shore” as part of a collaborative program between Cornell and the State University of New York.
A Cornell scientist is leading a multi-institution team that’s helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the U.S. Department of Agriculture.
Cornell AgriTech releases a new variety of heirloom tomato, dubbed Cherry Ember, which stands out for its striking colors, bright flavors, high yield and tough-to-crack skin.
A recent study brought together Cornell students and faculty and New York City teenagers to explore how nutrition education can improve nutrition and promote positive youth development in places with little or no access to healthy, affordable food.
The NSF has awarded a $1.5 million grant for Cornell researchers to study the health dangers, changes in the lake food web and socioeconomic challenges when these algal blooms produce toxins.
Cornell engineers and plant scientists have teamed up to develop a low-cost system that allows grape growers to predict their yields much earlier in the season and more accurately than costly traditional methods.
Cornell systems engineers examined data from a busy New York state food bank and, using a new algorithm, found ways to better allocate food and elevate nutrition in the process.
A new study found that harmful mutations in sorghum landraces – early domesticated crops – decreased compared to their wild relatives through the course of domestication and breeding.