Sweet meets heat in “We Cayenne Change the World,” a rich, velvety chocolate ice cream, with a burst of cayenne pepper. Get an extra scoop, as it won Cornell’s annual Food Science 1101 final project.
A chance meeting of two Cornell researchers led to a collaboration and new understanding of how bacteria resist toxins, which could lead to new tools in the fight against harmful infections.
Weill Cornell Medicine has been awarded a five-year, $4.6 million grant to create a center aimed at developing technology to help older adults who have cognitive impairments.
U.S. House Speaker Nancy Pelosi visited with Cornell students at the 25th annual United Nations’ Conference of the Parties climate change conference, Dec. 3 in Madrid, Spain.
Medical student Nina Acharya ’19, one of 11 newly elected Rhodes Scholars from Canada, will go to Oxford University next fall to study children’s nutrition interventions in vulnerable communities.
On Nov. 18, Cornell leaders, faculty, alumni, collaborators and friends celebrated the university’s long history of collaboration with China with two events in Beijing: an academic symposium and a Cornell-China forum.
An Immunoprofiling Workshop – sponsored by the Cornell Center for Immunology, Dec. 13 in Stocking Hall – will feature technology experts who will provide case studies and best practices on various core technologies.
A systematic review on the benefits and safety of fortifying wheat or maize flour with folic acid and population health outcomes was led by scientists in the Division of Nutritional Sciences.
