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.
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.
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.
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.
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.
By swiping surfaces in commercial food processing plants with specially designed swabs, spoilage and foodborne illness could diminish, according to Cornell research.
Two graduate students have received funding for research focused on increasing food security in Africa from the Cornell Atkinson Center for Sustainability.
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.
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.