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.
The Laidlaw scholars at Cornell are diving into a world of research. Over the first summer of the program, 24 Cornellians selected for the prestigious international program completed research projects on topics ranging from migration and big data to entomology, engineering communications and animal science.
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.
A Cornell-developed technology provides beekeepers, consumers and farmers with an antidote for deadly pesticides, which kill wild and managed bees that pollinate crops.
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.
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.
While examining the prevalence of listeriain agricultural soil, Cornell food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.
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.