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Weill Cornell Medicine receives $2.7M grant for Diversity Center of Excellence

Weill Cornell Medicine was awarded a $2.7 million grant to establish a Diversity Center of Excellence to increase the number of minority physicians in academic medicine.

New test measures men’s fertility

A new test developed at the College of Veterinary Medicine quantifies “capacitation,” the changes that take place within a sperm cell that enable it to fertilize.

Eating with your eyes: Virtual reality can alter taste

Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.

Study clarifies protein’s role in dementia

ApoE4, a protein linked to both Alzheimer’s disease, increases the risk of cognitive impairment by reducing the number and responsiveness of blood vessels.

Viruses discern, destroy E. coli in drinking water

To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.

Gift establishes Friedman Center for Nutrition and Inflammation

With a $7.5 million gift from the Friedman Family Foundation, Weill Cornell Medicine has established a cross-campus center dedicated to improving human health through research in the complex relationship between nutrition, inflammation and the development of disease.

TINY cancer detection device proves effective in Uganda testing

A Cornell-built hand-held device for detecting a form of cancer common in sub-Saharan Africa was successful in initial testing in Uganda.

Pre-med students explore diverse medical interests

A number of Cornell students traveled to NYC for the College of Human Ecology’s Practicing Medicine Program, a three-credit experience offered through the School of Continuing Education and Summer Sessions.

Food Venture Center helps company pickle success

Upstate businessman Mike Trudell brought his Perfectly Pickled Products to market with the aid of the Cornell Food Venture Center.