Two newly released grape varieties, developed collaboratively between Cornell AgriTech and Sun World International, a global fruit genetics and licensing company, offer new flavors for consumers and better growing characteristics for farmers.
Robert Seaney, Ph.D. ’55, professor emeritus of soil and crop sciences who’s best known for his research on identifying the best forages for New York state soils and climate, died Jan. 19 in Petersburg, Illinois. He was 93.
In a virtual conference on April 15–16, scholars, activists and practitioners from around the world will meet to explore plantations’ deep-rooted legacies, including racial inequality, dispossession and climate change.
Research led by Jonathon Schuldt ’04, associate professor of communication, found that a majority of the U.S. public is supportive of soil carbon storage as a climate change mitigation strategy, particularly when it’s viewed as “natural.”
An animal scientist studying relationships between insulin and milk production in dairy cows has received a three-year, $500,000 grant from the U.S. Department of Agriculture National Institute of Food and Agriculture.
For some students, Cornell is more than where they study – it’s also where they work. Denise LaLonde-Paul is a licensed veterinary technician at Cornell’s College of Veterinary Medicine, who is graduating with a Master of Public Health (MPH) degree which she earned with support from the Employee Degree Program.
Cornell legal experts will review the fundamentals of free expression during a Sept. 7 panel discussion kicking off the university’s theme year, “The Indispensable Condition: Freedom of Expression at Cornell.”
For more than 30 years, the Cornell Food Venture Center (CFVC) has helped entrepreneurs transform family recipes and homemade eats into successful commercial food products. Now, a new online program from Cornell is expanding access to the CFCV’s expertise and supporting the growth of food entrepreneurs around the globe.
Pining for ice cream? This campy mix of graham cracker swirl, fudge, toasted marshmallow flavor and berries, has won top honors in a food science class annual competition.