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The Division of Nutrition is hosting the 4th annual WHO/Cochrane/Cornell University Summer Institute for Systematic Reviews in Nutrition for Global Policy Making July 24 to Aug. 4.

Christine Smart, a professor of plant pathology who specializes in development of management strategies for vegetable diseases, has been appointed director of the School of Integrative Plant Science.

Cornell's Gender Responsive Cereal Grains Breeding is being held at Makerere University in Kampala, Uganda, Aug. 7-16.

Black bear populations are on the rise in New York, and Cornell researchers combine digital technology with on-the-ground conservation efforts to manage the growing numbers.

With the launch of the revamped Cornell Fruit Resources website, New York growers have a new resource this season to help keep them productive and profitable.

Local Agriculture & Land Use Leadership Institute was awarded for its impact, response to community need and collaboration.

Cornell’s Climate Smart Farming program has added a fifth online tool – the New York State/Northeast Drought Atlas – to help regional farmers cope with an era of global warming.

Cornell food scientists have found that people with a diminished ability to taste food choose sweeter – and likely higher calorie – fare. This could put people on the path to gaining weight.

Cheesemakers large and small from across the Northeast have turned to CALS' Food Processing and Development Laboratory for small-batch production and dairy expertise as they develop new recipes.

Within the next few decades, human-caused habitat loss looms as the greatest threat to some North American breeding birds.

Ph.D.-level plant breeders now come from 16 countries in West Africa, where Cornell contributes to educating them as the next generation of plant breeders in Africa.

Cornell’s Climate Smart Farming Program featured in regional case study by a group affiliated with the United Nations’ Food and Agriculture Organization

Agricultural economist Prabhu Pingali says India should fight its population's malnutrition by subsidizing more nutritious foods, like legumes, millets, fruits and vegetables, rather than only staple grains like rice and wheat.