The lack of alcohol in nonalcoholic or low-alcohol beer – particularly during manufacturing, storage and pouring – may prompt conditions ripe for foodborne pathogen growth.
A consortium of 13 research institutions, including Cornell, received a $1.5 million grant from The Andrew W. Mellon Foundation to launch the Ivy+ Mellon Leadership Fellows program this fall.
Students can now choose a new minor in digital agriculture, a multidisciplinary field focused on food and agriculture production systems, but with an increasingly broader span of applications and interests.
Cornell University Agricultural Experiment Station (Cornell AES) employee Rick Randolph has been chosen as the new manager of the Homer C. Thompson Vegetable Research Farm in Freeville, NY.
M.A. “Andy” Rao, known as one of the top food scientists in the U.S. and the world during a distinguished career that included more than three decades at Cornell AgriTech, died in July 2022 in Leesburg, Va. He was 85.
New maps, made from a global dataset of crop residues, reveal areas where biochar may be sustainably produced, offering a path to lowering atmospheric carbon dioxide, a greenhouse gas.
Steve Reiners, professor of horticulture at Cornell University, says the wildfire smoke this summer didn’t hurt the pumpkin crop, and has suggestions for ensuring your gourds last through Halloween. Denise Green, director of the Cornell Fashion + Textile Collection, offers up some ways you can dress creatively for Halloween, while keeping sustainability in mind.
Ecologist, MacArthur “genius grant” winner and bestselling author Robin Wall Kimmerer, who has written about Indigenous people’s relationship with the land, will visit campus on Nov. 1
What’s Black, White and Big Red All Over? It’s a scoop of newspaper-inspired ice cream – one of four finalist flavors created by students – based on Cornell’s Freedom of Expression theme year.