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.
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.
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.
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.
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.
By swiping surfaces in commercial food processing plants with specially designed swabs, spoilage and foodborne illness could diminish, according to Cornell research.
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.
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.
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.
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.