Two Cornell research teams, studying crop viruses and insecticides’ physiological effects on insects, have received grants totaling nearly $900,000 from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
Two graduate students have received funding for research focused on increasing food security in Africa from the Cornell Atkinson Center for Sustainability.
Cornell has a long-standing commitment to help lead the fight against climate change, and on April 2 it became a founding member of the International Universities Climate Alliance.
Scientists will gather virtually Oct. 7-9 for the Borlaug Global Rust Initiative’s virtual technical conference to discuss strategies to safeguard the health of wheat, one of the planet’s most important food sources.
Capro-X, a startup that repurposes dairy waste and began in Cornell Engineering’s Commercialization Fellows program, has received a $724,000 National Science Foundation Phase II award.
A new Cornell study debunks misinformation on websites and in news articles that claim that environmental or biological stresses – such as flooding or disease – cause an increase in THC production in hemp plants.
Two new publications examining cassava flowering reveal insights into the genetic and environmental factors underpinning one of the world’s most critical food security crops.
It’s got Finger Lakes hops, malt and cherries, plus Cornell maple syrup. Introducing ‘Gorges Libe-ation,’ a red ale developed by grad students and chock full of New York.
Cornell’s Institute for Food Safety is teaming with the New York State Department of Agriculture and Markets to offer the first-ever in-state FDA course to train food inspectors across the state.
Women’s increased agricultural labor during harvest season, in addition to domestic house care, often comes at the cost of their health, according to new research from the Tata-Cornell Institute for Agriculture and Nutrition.