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