In the midst of COVID-19, it’s common to feel stress levels rise when we hear the word “virus.” But Cornell-led research reveals that the sound of the word itself was likely to cause stress – even before “corona.”

Due to the COVID-19 pandemic, $10 billion is urgently needed to prevent millions more people becoming food insecure, according to a new report by Cornell and international partners.

A single protein derived from a common strain of bacteria found in the soil will offer scientists a more precise way to edit RNA, according to new Cornell food science research.

Fenghua Hu is researching factors that cause Alzheimer’s and similar diseases. Her new study shows the role that one particular gene plays in protecting the central nervous system via the formation and maintenance of the myelin sheath.

A new Cornell study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.

A new male fertility test based on Cornell research could help predict which men might need treatment and which couples might have success with different forms of assisted reproduction.

Susan Daniel and Gary Whittaker discuss their collaborations and others across Cornell’s campuses that are working to better understand the COVID-19 virus.

Cornell Atkinson has awarded seven Academic Venture Fund seed grants, totaling $1.1 million, for projects that engage faculty from eight Cornell colleges and 16 academic departments.

A Cornell-led collaboration is flipping the switch on traditional synthetic chemistry by using electricity to drive a new chemical reaction that previously stumped chemists.