The Cornell Dairy Foods Extension certificate program run by the Department of Food Science in CALS helps industry people learn the ins and outs of product safety and quality.
Alice Li, Ph.D. ’98, executive director of Cornell’s Center for Technology Licensing, discusses CTL's role in commercializing technologies, promoting startups and working with the university's incubators and accelerators to support entrepreneurs and help launch companies.
New research suggests genetic variation in the most essential component of the ribosome, ribosomal RNA, may influence how much and which proteins are made.
EnoCert, a new certification program offered through the Cornell Enology Extension Lab at Cornell AgriTech, helps winery employees and aspiring wine professionals grasp the nuances of this art from vine to glass.
Cornell scientists have assessed factors to improve, upgrade and make New York’s wastewater treatment plants more robust, according to their work published Feb. 24 in the journal Water Research.
The Paleontological Research Institution and the university’s Sea Grant program raising funds to bring climate change science to every U.S. high school.
June is National Dairy Month, and Cornell PRO-DAIRY's Junior DAIRY LEADER program has built enthusiasm for the industry for 20 years through personal and professional leadership development.
Four new faculty projects have been selected to receive funding for collaborative, cross-disciplinary opportunities for learning and research in New York City.
The Cornell Center for Materials Research is helping startup companies create new, innovative products by connecting them with university researchers while also boosting economic development in New York state.
Cornell’s dairy business incubator provides long-term support and develops companies’ expertise in cheese marketing, dairy processing and building markets.