Cornell's Student Multidisciplinary Applied Research Team was recognized for its impact on poor communities by earning the L.A. Potts Success Story award on Dec. 5.
Food insecurity can be blamed on unemployment economics rather than on coronavirus hot spots, doctoral candidate Anne Byrne said in testimony Sept. 9 before at a New York State Assembly hearing.
A single protein derived from a common strain of bacteria found in the soil will offer scientists a more precise way to edit RNA, according to new Cornell food science research.
It’s got Finger Lakes hops, malt and cherries, plus Cornell maple syrup. Introducing ‘Gorges Libe-ation,’ a red ale developed by grad students and chock full of New York.
A multi-institution team co-led by a Cornell researcher has identified the genetic mechanisms that enable the production of a deadly toxin called Victorin – the causal agent for Victoria blight of oats, a disease that wiped out oat crops in the U.S. in the 1940s.
Steve Reiners, professor of horticulture at the New York State Agriculture Experiment Station, says that an unusually cold spring put early NY crops such as peas, lettuce and broccoli behind schedule – but it’s too early to call the season a washout.
The Feed the Future Innovation Lab for Food Safety has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya and Senegal.
Cornell Atkinson is calling for proposals for faculty research related to the global COVID-19 pandemic. The center’s Rapid Response Fund will award seed grants of up to $10,000 for projects.
Cornell has earned a platinum sustainability rating – the top status – from an international group that tracks environmental stewardship for over 1,000 college campuses.
