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Last year, fellow alumni elected Liz Everett ’97 and Mike Troy ’81 to serve four-year terms on Cornell’s Board of Trustees, the governing body responsible for charting the university’s academic and financial direction. Though Everett and Troy...

​As the largest Ebola epidemic in history ravaged West Africa, Karlyn Beer ’06, an Epidemic Intelligence Service officer with the CDC’s Waterborne Disease Prevention Branch, traveled to Liberia. In that nation’s Maryland County, Beer spent a...

For 75 minutes, the ideas came at a pace of one every four minutes. Solutions for rural education, for the low graduation rate of African American men, for ethically sourced fashion, and support for victims of on-campus sexual assault. These big...

• Charles H. Dyson School of Applied Economics and Management

Meal as Metaphor By Valeria San Juan ’16 Picture this: 20 hungry college students, a three-person restaurant staff, two very patient professors, a breathtaking view of the Ecuadorian Andean mountain range, and a street bustling with life unique...

A team of five graduate students was awarded first place in the annual Better Philadelphia Challenge for their proposal to improve food security in Pennsylvania’s Delaware River Valley over the next century. Landscape architecture students Li-Yu...

• Landscape Architecture

Located just below Libe Slope and home to more than 1,000 transfer and upper class undergraduate students, the five residence halls of the West Campus House System offer a living-learning community for students—and the resident faculty who...

In high school classrooms around the United States, a kit developed at Cornell and brought to market by the Center for Technology Licensing (CTL) is introducing students to the science of biofuels. Developed by Corinne Rutzke, M.S. ’98, Ph.D....

• Biological and Environmental Engineering

By Alex Koeberle ’13 New York farmers foraging for alfalfa varieties have three new, robust options. Developed by professor of plant breeding Donald Viands; senior research associate Julie Hansen ’80, M.S. ’88, Ph.D. ’89; and research support...

• School of Integrative Plant Science
• Plant Breeding and Genetics Section

By Anne Ju Bolstered by a $2.3 million venture capital investment, an agricultural technology startup has moved on from its first home in Cornell’s life sciences business incubator, a little more than a year after it arrived. Agronomic...

• School of Integrative Plant Science

Conventional wisdom holds that re-localizing food systems is not only good for urban consumers hungry for ripe tomatoes and crispy apples, but it also benefits rural communities through greater profits for farmers. A team led by Todd Schmit, an...

• Charles H. Dyson School of Applied Economics and Management
• Food

Since 2013, millions of sea stars native to the Pacific coast of North America from Baja California to southern Alaska have succumbed to a mysterious wasting disease in which their limbs pull away from their bodies and their organs exude through...

• Microbiology

Susan Brown became an associate dean in CALS and the Goichman Family Director of the New York State Agricultural Experiment Station (NYSAES) on Jan. 2. Brown had served as associate director of NYSAES since July 1, 2013. Among her...

Just as the invention of nonstick pans was a boon for chefs, a new type of nanoscale topography that repels bacteria holds promise for any surface where microbes are unwelcome guests—including food processing equipment, medical equipment and...

• Food Science

A Cornell-U.S. government research team is poised to transform the shape of trees and orchards to come, thanks to a $1.5 million grant from the National Science Foundation Plant Genome Research Program. The project, led by Kenong Xu, assistant...

• Cornell AgriTech

Imagine a daily pill that can help control diabetes using the body’s own insulin. John March, associate professor of biological and environmental engineering, and collaborators have achieved this feat in rats using an engineered probiotic. Their...

• Biological and Environmental Engineering

Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team has developed a new protein product—C-fu, made entirely of crushed mealworms—which may help feed the world’s booming population, a projected 9 billion people by...

• Food Science
• Food
• Global Development

What is the best way to conserve biodiversity in Ecuador’s Andes Mountains? Start with the bears. A Cornell research team is joining efforts with local partners in Ecuador to help design a socio-ecological corridor that could help save...

• Natural Resources and the Environment Section