Message from Susan Brown, the Goichman Family Director of the New York State Agricultural Experiment Station and Herman M. Cohn Professor of Agriculture and Life Sciences:
Research and extension at Cornell’s New York State Agricultural Experiment Station —Cornell’s Geneva campus — is addressing challenges and opportunities in specialty crops. We are an integral part of the College of Agriculture and Life Sciences, and our faculty have academic homes in the departments of Entomology and Food Science and in the sections of Plant Pathology and Plant-Microbe Biology (PPPMB) and Horticulture in the School of Integrative Plant Science (SIPS).
Our primary focus on fruits and vegetables is complemented by research and extension on additional key plants, including turfgrass, biofuel willow and hops. From investigating and mitigating new diseases and insects, to developing new varieties, or perfecting a food or beverage formulation, Cornell scientists at Geneva have enthusiasm and passion for projects that benefit growers and consumers alike.
Our goal is to produce better food, from almost every aspect imaginable—new varieties with better nutritional quality, better eating quality and resistance to diseases as well as better products from the raw ingredients. Our scientists also work to develop growing systems that maximize quality in the field, orchard and vineyard; sharing these techniques with growers produces a superior product for consumers to enjoy.
Several of our programs work directly with growers and entrepreneurs and to troubleshoot their individual problems. The Food Venture Center helps entrepreneurs develop safe new products, the New York State Wine Analytical Laboratory aids producers in solving problems, and our Good Agricultural Practices Program (GAPS) teaches producers to meet and exceed food safety standards for handling produce. Growers, producers, entrepreneurs, established businesses and consumers benefit directly from our expertise.