Wegmans is set to open this Sunday at the Brooklyn Navy Yard in New York City. Edward McLaughlin, emeritus professor of food industry management, says given Wegmans’ supermarket innovation in service and products, New York City will now be able to relish in the legendary service, restaurant-quality prepared foods and wide selection of goods that are the envy of supermarket companies around the globe.
New research from Elad Tako, associate professor of food science, shows that iron and zinc in biofortified foods, such as beans and wheat, can improve the health of gut bacteria and reduce the risk of malnutrition.
A Cornell-developed technology provides beekeepers, consumers and farmers with an antidote for deadly pesticides, which kill wild and managed bees that pollinate crops.
While examining the prevalence of listeriain agricultural soil, Cornell food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.
Dairy Farmers of America has agreed to buy assets from Dean Foods, which filed for Chapter 11 bankruptcy in November. While the plan represents a major step for the stabilization of a large component of the U.S. milk processing sector, Cornell University agricultural economist Andrew Novakovic says there are hurdles to overcome before this proposal would become a reality.
During the COP26 climate change conference, 45 Cornell undergraduate and graduate students plugged in from Ithaca to hear international negotiations first-hand and environmental history.
A new open-source computer model being developed by a Cornell-led interdisciplinary team will simulate production and quantify the environmental effects of management decisions made on dairy farms.
The Plant Science Research Network presents an action plan for its researchers to maximize their impact on pressing global issues such as human health and climate change.
Cameron Wesley Scott, M.M.H. ’21, and Jeremiah Swain, M.M.H. ’20, hope to create one of upstate New York’s first boutique cannabis hotels and make social change at the same time.
Cornell’s Feed the Future Innovation Lab for Crop Improvement announces $4 million in funding to launch four Centers of Innovation aimed at developing more resilient, nutritious crops.
