Two lethal viruses, Nipah and Hendra, may be more potent when their proteins are combined, according to new research from Hector Aguilar-Carreno, associate professor of microbiology and immunology.
Cornell and China’s Hebei Qimei Agriculture Science and Technology Co. Ltd., have agreed to collaborate on microbial food safety research, via a $2.5 million grant from the Walmart Foundation.
Prabhu Pingali, founder of the Tata-Cornell Institute for Agriculture and Nutrition, is making progress in his quest to discover why 15% of Indians – nearly 200 million people – remain malnourished.
A measure to conserve groundwater in northwestern India has led to unexpected consequences: Added air pollution in an area already beset by haze and smog.
Having healthy gut flora – the trillions of bacteria housed in our intestines – could lower the risk of infection following knee and hip replacement surgeries, while an unhealthy intestinal flora may increase the risk of infection.
The Executive M.B.A./M.S. in Healthcare Leadership, which combines a master’s from the Weill Cornell Graduate School of Medical Sciences with an MBA from the Johnson school, graduated its inaugural class in May.
Cedric Jimerson ’40, M.D. ’43, who turns 100 on Aug. 7, was honored with other veterans from his home state of Pennsylvania at a ceremony in Harrisburg commemorating the 75th anniversary of D-Day.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded $1.8 million to two Cornell food science research projects.
Nutrition educators from across New York state joined Cooperative Extension staff and university faculty June 17-18 for a celebration of the 50th anniversary of the Expanded Food and Nutrition Education Program.
