1. What is it? Gluten is a substance composed of two proteins—gliadin and glutenin—that are found in the endosperm (inner part of a grain) of […]

CALS undergrads are part of efforts to expand food safety training at campus eateries

Take the summer final exam!

Chris Barret PhD’94 Agricultural and Applied Economics In January Chris Barrett began a new position as the David J. Nolan Director of Cornell University’s Charles […]

Environmental and cultural concerns spark an interest in natural burials—and CALS soil scientists are lending their expertise

New technology could help food crops thrive in crowded fields

Dairy knowledge, from Marshfield to India

CALS researchers are leading a far-reaching effort to gather information about greenhouse gases related to dairy—and to give farmers and other industry professionals the tools they need to reduce them.

Nutritionist Sherry Tanumihardjo works around the world to increase consumption of fruits and vegetables that are high in vitamin A.

Master Gardener Volunteers bring expertise and the joy of growing to diverse people and projects around the state.

A memory many of us cherish is the sense we had as young people that the world was wide open for our exploration. The CALS […]

For decades DNA has stood in the spotlight of biological research. But scientists at CALS and across campus have also long been intrigued
by its chemical cousin, RNA—and are working to shed light on a surprisingly versatile molecule that holds great promise for human health.