A family with Cornell University roots nearly 100 years old is helping the school's College of Agriculture and Life Sciences promote safe, high-quality foods well into the 21st century.

Can't resist finishing that burger? Researchers are developing a compound that could help control appetite.

Extracts from leftover coffee grounds are full of antioxidants.

Reactions has mashed up some fantastic avocado facts, as well as some cooking tips from the pros

New research could help keep chocolates looking flawless for longer.

Few Ontarians eat enough dark green and yellow vegetables despite their nutritional benefits, according to a University of Guelph study.

Nearly half of foodborne illnesses in the U.S. from 1998 through 2008 have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine. However, due to sanitizer ineffectiveness there is an urgent need to identify alternative antimicrobials, particularly those of natural origin, for the produce industry.

Combining chromosomes from different organisms started as soon as someone created a hybrid. “In natural breeding,” says geneticist Kulvinder S. Gill of Washington State University in Pullman, “we transfer genes through hybridization—transferring pollen from one plant to another.” He adds, “It can, for example, be pollen from wheat to rye or rye to wheat.”

The newly renovated Lasher Laboratory avian diagnostic, disease and research facility was the focus as community members attended an open house held Friday, April 17, at the University of Delaware’s Elbert N. and Ann V. Carvel Research and Education Center in Georgetown, Delaware. 

Vibrio outbreaks have sickened shellfish consumers in Northeast