Rebecca Macklin, a 2017-18 Fulbright visiting student researcher from the United Kingdom, spent the academic year at Cornell enhancing her indigenous studies research, taking classes and tutoring Onondaga Nation students.
On May 19, four student start-up teams won $100,000 pre-seed funding and one year of co-working space in the Tata Innovation Center on Roosevelt Island.
Cornell Cooperative Extension supports residents of every borough in New York City, thanks to its long-standing community relationships and faculty research and expertise.
Cornell and the Atkinson Center helped organize a workshop, “Helping NYS address its climate goals through thermochemical conversion,” on July 16 to develop opportunities for New York to meet its climate goals.
Cornell grape experts and food scientists are stepping up to give Concord growers new opportunities for their products and to diversify vineyard operations in New York
A new study shows the cost of forgoing antibiotics on dairy farms would average out to $61 per cow annually and is studying the impact such a decision would have.
Cornell food scientists have discovered a way to process natural beet juice so that it maintains its bright red color and will allow food manufacturers to use it in place of synthetic dyes.