On Dec. 18 in Barton Hall, more than 700 recipients of bachelor’s, master’s and doctoral degrees were honored at the university’s 20th recognition ceremony for December graduates, held in-person for the first time since 2019.
The first recorded proof of a bird not seen for 140 years, a gut bacteria that could regulate cholesterol and a senior who risked his own life to rescue a man from an oncoming subway train were among the most-read Cornell Chronicle stories of 2022.
The Albert’s lyrebird is a talented mimic, but as its rainforest habitat in Australia shrinks, so does the number of sounds that the bird can produce, degrading lyrebird culture.
Among all the missed experiences of spring 2020, first-year food science majors lost one more: the opportunity to make candy in a lab. They created gummy worms and candy bars a thousand days later.
On Nov. 18, Stephanie Wisner '16 discussed her career path and new book, "Building Backwards to Biotech: The Power of Entrepreneurship to Drive Cutting Edge Science to Market," with Cornell's entrepreneurial community.
A Cornell research team identified barriers to immigrants’ use of online resources that could help them access health and legal benefits, and recommended solutions they incorporated into a new website, Rights for Health.
Six food and beverage producers from across New York took home shares of over $100,000 in prizes Friday at the first New York Concord Grape Innovation Awards, a business competition aimed at stimulating growth and innovation in the state’s Concord grape industry.
Due to faster decomposition, disposable and plasticized biodegradable medical gowns introduce greenhouse gas discharge problems in landfills, according to new Cornell engineering research.
Cornell hosted the second New York Soil Health Summit Dec. 13, bringing together those who aim to assist growers in mitigating and adapting to climate change while protecting farmer livelihoods and rural economies.
