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Students’ hot new ice cream offers pinch of cayenne

Sweet meets heat in “We Cayenne Change the World,” a rich, velvety chocolate ice cream, with a burst of cayenne pepper. Get an extra scoop, as it won Cornell’s annual Food Science 1101 final project.

Physical forces affect bacteria’s toxin resistance, study finds

A chance meeting of two Cornell researchers led to a collaboration and new understanding of how bacteria resist toxins, which could lead to new tools in the fight against harmful infections.

Weill Cornell center will aim to help cognitively impaired seniors

Weill Cornell Medicine has been awarded a five-year, $4.6 million grant to create a center aimed at developing technology to help older adults who have cognitive impairments.

Multiplexed C dots track cancer cells to improve patient care

Researchers are using glowing nanoparticles called C dots to detect multiple cancer markers during surgery in a way that is both precise and safe.

Pelosi meets Cornell students at UN climate change meeting

U.S. House Speaker Nancy Pelosi visited with Cornell students at the 25th annual United Nations’ Conference of the Parties climate change conference, Dec. 3 in Madrid, Spain.

Nina Acharya ’19 awarded Rhodes Scholarship

Medical student Nina Acharya ’19, one of 11 newly elected Rhodes Scholars from Canada, will go to Oxford University next fall to study children’s nutrition interventions in vulnerable communities.

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Cornell China Center fosters collaboration at Beijing events

On Nov. 18, Cornell leaders, faculty, alumni, collaborators and friends celebrated the university’s long history of collaboration with China with two events in Beijing: an academic symposium and a Cornell-China forum.

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Immunology workshop to demystify cutting-edge tech

An Immunoprofiling Workshop – sponsored by the Cornell Center for Immunology, Dec. 13 in Stocking Hall – will feature technology experts who will provide case studies and best practices on various core technologies.

Cornell nutrition research will inform WHO guidelines, policy

A systematic review on the benefits and safety of fortifying wheat or maize flour with folic acid and population health outcomes was led by scientists in the Division of Nutritional Sciences.