A $1 million grant from the U.S. Department of Agriculture and the U.S. Department of Energy will help Cornell researchers elucidate the genetic underpinnings of resistance in shrub willow.
Last month, a team of Cornell staff, graduate students and faculty members attended workshops in and around Reykjavik to learn more about geothermal resources and science in collaboration with Icelandic energy leaders.
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the journal Food Chemistry.
Cornell University's Atkinson Center for a Sustainable Future and Environmental Defense Fund announced four new research projects addressing pressing health and environmental issues Nov. 9. The projects mark the official launch of a new partnership between the two institutions.
A new study from professors in Cornell's Dyson School finds that junk food is not the culprit for obesity. Sedentary lifestyles and and inadequate consumption of healthier foods is the culprit.
The Cornell Contemporary China Initiative will host its last speaker of the fall semester, Basile Zimmermann, assistant professor of Chinese studies at the University of Geneva, Switzerland, Nov. 16.
Cornell's Public Service Center is seeking applications from middle- and high school students in the Ithaca City School District for its new Science and Technology Entry Program (STEP).
Pouring milk into vats, then brining, ripening, dipping and taking notes, more than a dozen students produced delicious cheese at Cornell's sixth Science of Cheese Making and Vat Pasteurization workshop.
Mann Library is highlighting climate change, along with faculty work and student opportunities in this critical area of study, in a yearlong series of special programming including lectures and exhibits.
