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.
Cornell University scientists are beginning to unravel the complicated connections between viruses, the environment and wasting diseases among sea stars in the waters of the Pacific Northwest.
Sustained climate warming will drive the ocean’s fishery yields into steep decline 200 years from now and that trend could last at least a millennium, said scientists from Cornell and the University of California, Irvine.
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.
Forecasted heavy snow and fierce winds last week prompted Cornell leadership to close the university March 2. Students brushed up for prelims, as Ithaca escaped the worst of the storm.
Cornell scientists have assessed factors to improve, upgrade and make New York’s wastewater treatment plants more robust, according to their work published Feb. 24 in the journal Water Research.
New York has the unique soil and climate conditions to establish itself as a significant presence in the market for sparkling wine, experts said at B.E.V. NY, Cornell’s annual outreach event for the wine industry.