A $3.5 million renovation of Jordan Hall on the Cornell AgriTech campus will enable more distance-learning opportunities for entrepreneurs and workers in New York state’s food and farm economy.
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.
A Cornell-developed technology provides beekeepers, consumers and farmers with an antidote for deadly pesticides, which kill wild and managed bees that pollinate crops.
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.
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.
While examining the prevalence of listeriain agricultural soil, Cornell food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.
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.
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.