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.
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.
CALS and venture capital firm Medstrada have partnered to establish an entrepreneurial community in New York state to take on challenges in agriculture, nutrition and food production.
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.
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.
Students and faculty from the world’s five leading agricultural universities, including Cornell, will spend three days learning and brainstorming at the Cornell Initiative for Digital Agriculture’s second annual hackathon, Feb. 28-March 1.
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.