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.
Jeremy Scheck ’22 started making TikToks about cooking in his Collegetown apartment last year. Since then, he’s gained 2 million followers and a spotlight well beyond his expectations.
A new app co-developed by Cornell researchers is expected to streamline information-sharing, during the COVID-19 pandemic and beyond, for farmers in Bangladesh growing genetically engineered eggplant.
By swiping surfaces in commercial food processing plants with specially designed swabs, spoilage and foodborne illness could diminish, according to Cornell research.
Cornell food scientists show in animal studies that a mother’s high-fat diet may lead to more sweet-taste receptors in taste buds resulting in poor feeding behavior, obesity in adulthood.
Cornell food scientists confirm that the grain teff helps the stomach and enhances the nutritional value of iron and zinc, according to a new modeling method.
A new Cornell-led study examines how temperature affects fishing behavior and catches among inland fisher households in Cambodia, with important implications for understanding climate change.
Applications are now open for Year 2 of Grow-NY, the food and agriculture business competition administered by Cornell's Center for Regional Economic Advancement and funded by Empire State Development.