Cornell food scientists have discovered that when mice are fed a high-fat diet and become obese, they lose nearly 25 percent of their tongue’s taste buds – possibly encouraging them to eat more food.
Cornell Dining will add to its already high-quality ingredient standards by focusing on whole, minimally processed food and transparency in menu items.
New research reveals that even the highest performing maize crops contain rare harmful mutations that limit crop productivity.
Brenda Umutoniwase ’20 and Grace Giramahoro ’20, found a Cornell student trip to United Nations Feb. 16 enlightening.
Cornell University scientists are beginning to unravel the complicated connections between viruses, the environment and wasting diseases among sea stars in the waters of the Pacific Northwest.
Sustained climate warming will drive the ocean’s fishery yields into steep decline 200 years from now and that trend could last at least a millennium, said scientists from Cornell and the University of California, Irvine.
Delegates from Cornell traveled to Washington, D.C., March 4-7 to advocate for federal support of land-grant universities and agricultural research.
The South Side of Chicago, where Dejah Powell ’18 grew up, is known as an urban food desert. Powell, an environmental and sustainability science major, is helping to change that.
Forecasted heavy snow and fierce winds last week prompted Cornell leadership to close the university March 2. Students brushed up for prelims, as Ithaca escaped the worst of the storm.