With the fall season upon us, brewing expert Kaylyn Kirkpatrick says the cooler weather allows beer drinkers to opt for heartier, more full-bodied beers. Kirkpatrick provides insight on flavorful options for food pairings that go with fall beer.
When biology major Brian Lee started Cornell in August 2016, he did not realize he wanted to research cancer and study medicine. With thanks to his mentor, he will.
With a $3 million National Science Foundation grant, Cornell researchers are creating a new approach to architecture by learning how plants and animals form internal structures.
One in 11 flowers carries disease-causing parasites known to contribute to bee declines, according to a Cornell study that identifies how flowers act as hubs for transmitting diseases to bees and other pollinators.
Plant biologist Michael Scanlon received a $1.8 million grant from the National Science Foundation Plant Genome Research Program to continue his research on the process of shoot development in maize.
Experts at Cornell University are available to discuss the coronavirus in terms of its many impacts on agriculture industries, food and beverage markets, as well as specific disruptions to the food supply chain.
Wheat scientists from China, Ethiopia, Germany, India and Uruguay have been honored by the Cornell's Borlaug Global Rust Initiative as Jeanie Borlaug Laube Women in Triticum Early Career awardees.
The Discovery Kitchen, a state-of the-art teaching kitchen under construction in the North Campus Residential Expansion's dining facility, will bring together researchers and food service professionals to advance sustainable menus, dietary education and food literacy across campus.
