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.
Two graduate students have received funding for research focused on increasing food security in Africa from the Cornell Atkinson Center for Sustainability.
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.
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.
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.
A first-of-its-kind report intends to guide innovators and investors toward urgent technology needs in New York’s farming and food processing industries, as identified by dozens of farmers, manufacturers, retailers and researchers.
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.
Food businesses and consumers coping with COVID-19 impacts in five countries in Asia and Africa now have access to customized resources, and experts mentored by the Institute for Food Safety at Cornell University.