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.
Weill Cornell Medicine celebrated a successful Match Day, with 94 percent of the class matching to postgraduate positions at academic medical centers ranked in the top 50 by U.S. News and World Report.
Researchers at Weill Cornell Medicine and Cornell’s Ithaca campus have established a new center to better understand why health outcomes vary among demographic groups.
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.
Andrew Rosenblatt ’20, student in the lab of Tobias Doerr, assistant professor of microbiology, is working to make cholera less resistant to treatment by a broad range of antibiotics.
New research suggests genetic variation in the most essential component of the ribosome, ribosomal RNA, may influence how much and which proteins are made.
Cells in the nervous system can “put the brakes” on immune response to infections to prevent excessive inflammation.
On Feb. 27, 90 students from public high schools across New York City participated in Big Red STEM Day, designed to inspire high school students to consider STEM fields.
A new online Nutrition and Healthy Living certificate program puts the power of contemporary nutrition science into participants’ hands.