In a longitudinal study of first-year college students, scientists link modest weight gain with a diminished ability to taste sweet and salty foods – particularly in males. The new Cornell research was published in the Journal of Nutrition, Aug. 23.
Farm-to-Pint tours brought together more than 70 New York hop and barley producers, maltsters, brewers, state officials with Cornell and other industry researchers.
Caffeine – the widely consumed stimulant and igniter of sluggish mornings – has been found to temper taste buds temporarily, making food and drink seem less sweet, according to new Cornell research in the Journal of Food Science.
A Cornell study describes for the first-time evidence of ‘jumping genes’ adopting a bacterial immune mechanism for transferring genetic material between bacteria and across bacterial species.
A fungus known to decimate populations of gypsy moths creates “death clouds” of spores that can travel more than 40 miles to potentially infect populations of invasive moths, according to a new study.
Cornell University’s Atkinson Center for a Sustainable Future and Environmental Defense Fund have announced five new research projects addressing urgent public health and environmental issues.
Fourteen Cornell students and recent alumni are setting out this fall for destinations around the world, thanks to grants from the Fulbright U.S. Student Program.
Lynn Wooten joined Cornell July 1 as the David J. Nolan Dean and a professor of management and organizations in the Charles H. Dyson School of Applied Economics and Management. She recently discussed her new role, her sense of connection to Cornell’s mission and her strategic vision for the school.
Six clean-tech companies working at the intersection of technology and sustainability - including one co-founded by a Cornell graduate - will use 76West competition prize money to help build the clean energy economy in the Southern Tier.
