The Cornell Institute for Food Systems Industry Partnership Program offers a new public-private partnership that brings together Cornell’s food science faculty and staff with industry scientists, engineers and leaders.
A new study reveals the intricacies of how bacteria adhere to surfaces and form biofilms, a discovery that could lead to treatments for some 80 percent of chronic infections.
From judging milkshake contests to tending goats; from nurturing animal births to assembling yogurt parfaits, Cornell makes a Big Red imprint on the Great New York State Fair.
A pair of unique surgical procedures performed on animals promises to revolutionize the ways surgeons repair cartilage and meniscus tears in human knees and other joints.
The National Science Foundation has awarded a five-year, $3 million grant to a multidisciplinary group of Cornell researchers who are developing a device to help you track your health right in the palm of your hand.
In a study of pregnant teenagers, almost half engaged in pica, the craving and intentional consumption of ice, cornstarch, vacuum dust, baby powder and soap and other nonfood items.
Cornell Professor Brian Wansink and colleagues have launched the Slim by Design Registry. It asks slim people to share their tips about how they stay slim.
Corinna Loeckenhoff, associate professor of human development, is the 2014 recipient of the Baltes Foundation Award in Behavioral and Social Gerontology from The Gerontological Society of America.
A recently published study shows that nanoparticles injure liver cells when they are in microfluidic devices designed to mimic organs of the human body.
