Cornell food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to new research.
ApoE4, a protein linked to both Alzheimer’s disease, increases the risk of cognitive impairment by reducing the number and responsiveness of blood vessels.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.
With a $7.5 million gift from the Friedman Family Foundation, Weill Cornell Medicine has established a cross-campus center dedicated to improving human health through research in the complex relationship between nutrition, inflammation and the development of disease.
A number of Cornell students traveled to NYC for the College of Human Ecology’s Practicing Medicine Program, a three-credit experience offered through the School of Continuing Education and Summer Sessions.
Cornell scientists have created microscopic beads that efficiently recover heparin, an ingredient used as a pharmaceutical blood thinner, from agricultural animals.
