Two New York state companies have been chosen to participate this spring in the Cornell Center for Materials Research JumpStart Program, through which they will collaborate with faculty members to develop and improve their products.
In the arid world of processing flour and food powders, where using water to sanitize is impossible, Cornell researchers are studying dry, superheated steam.
Three Cornell scientists were honored during a June 1 ceremony promoting women’s engagement in innovation and commercialization – part of Cornell’s efforts to elevate women inventors, who were awarded just 12.8% of all U.S. patents in 2019.
Miguel Gómez, an expert on food markets and supply chains, says food supply chains must become more flexible so that goods can be more easily directed to either supermarkets or food service establishments, wherever the need is greatest.
Meiogenix, a next-generation technology startup that helps agricultural crops find their own genetic solutions, via chromosome editing, has joined Cornell’s McGovern Center incubator.
Expert faculty in Cornell University’s School of Industrial and Labor Relations identified five HR trends that will drive change for companies in 2023.
Employees who had more training and development were less likely to be laid off when their companies faced pandemic-related financial hardship, according to new ILR School research.
The research will provide the most comprehensive analysis of the role state and local government policies play on the economic growth and well-being of rural communities.
The Cornell Board of Trustees voted May 26 to approve the Paul Rubacha Department of Real Estate, to be managed between the College of Architecture, Art and Planning and the Cornell SC Johnson College of Business.