Cornell researchers’ concept for a mobile phone-based system to detect infectious diseases and nutritional deficiencies in saliva was awarded a $100,000 NIH Technology Accelerator Challenge prize.
Cornell food scientists show in animal studies that a mother’s high-fat diet may lead to more sweet-taste receptors in taste buds resulting in poor feeding behavior, obesity in adulthood.
Twenty faculty members from eight colleges have been named Engaged Faculty Fellows, committed to advancing community-engaged learning and scholarship at Cornell and within their academic disciplines.
Cornell has awarded Stewart’s Dairy in Saratoga Springs top honors in New York state’s annual fluid milk competition, conducted on behalf of the New York State Department of Agriculture and Markets.
Craving a fruit smoothie, but don’t want to haul out the blender? Cornell’s food product development team created Smoothie Bites, which won a national contest.
When fall semester instruction begins online and in person Sept. 2, the 3,296 members of Cornell’s Class of 2024 just might be the most nimble group in the university’s history.
Since requesting proposals in April, the Cornell Atkinson Center for Sustainability has awarded approximately $250,000 in rapid-response grants for COVID-19-related Cornell research.
Cornell researchers are leading a review on the risk of coronavirus transmission through breast milk intake and breastfeeding, to inform WHO guidelines during the pandemic.
New York City residents are four times more likely to choose a store where shoppers respect 6 feet of distancing than one where no one is social distancing, according to a Cornell experiment using 3D simulation.
