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A high tolerance for risk, a need for autonomy, and a desire to bring new ideas to life—sound like criteria for an entrepreneur? New research by Michael Roach, the J. Thomas and Nancy W. Clark Assistant Professor of Entrepreneurship in the...

• Charles H. Dyson School of Applied Economics and Management

Defeat strikes a sour note Defeat may not just cause a sour attitude: A new study from the lab of Robin Dando, assistant professor of food science, shows it can make sour food taste more sour, but winning enhances sweetness. Graduate student...

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

At a Sept. 14 press conference, New York State Sen. Michael Nozzolio, R-54th Dist., announced $600,000 in state funds to bring a new food processing technology to Cornell’s New York State Agricultural Experiment Station (NYSAES) in Geneva, N.Y...

• Food Science
• Food

By the middle of this century, the global population is estimated to reach 9 billion. There will not be just more mouths to feed: Demand will grow for animal feed, for land on which to grow feed and food, and for energy to produce it all. What...

• Cornell AgriTech
• School of Integrative Plant Science
• Biological and Environmental Engineering

“I never thought of stopping, and I just hated sleeping. I can’t imagine having a better life.” Barbara McClintock ’23, M.A. ’25, Ph.D. ‘27 I recently came across this quote from Dr. McClintock, a CALS alumna, professor, geneticist, and Nobel...

Indulgences like sodas and junk foods have long been blamed as the prime culprits responsible for worrying obesity trends across the United States. But a new analysis by a pair of Cornell University researchers suggests that for most people...