Home births increased by 80 percent from 2009-2014, but they present a small but significant risk to the health of the mother and baby, according to new research by Weill Cornell Medicine.
A study reveals that the material heterogeneity of cancellous bone prevents cracks from propagating and turning into breaks, and could have implications in engineering as well as medicine.
Martin Wiedmann, Gellert Family Professor in Food Safety, will co-direct the new Integrated Food Safety Center of Excellence to strengthen foodborne illness surveillance and investigation.
Health care buildings in the United States use lots of energy and few embrace sustainability, but a study led by Cornell researchers writes a green prescription for finding practical solutions.
The World Health Organization has named Cornell's Division of Nutritional Sciences a collaborating center, establishing the division as a research and training partner in public health and nutrition policies.
Dr. Laurie H. Glimcher, Cornell’s provost for medical affairs and the Stephen and Suzanne Weiss Dean of the Medical College, has been named president and chief executive officer of the Dana-Farber Cancer Institute.
According to Cornell professor emeritus of food science Joe Regenstein ’65, M.S. ’66, consumer fears about genetically modified food are mostly misplaced. He spoke at Mann Library Feb. 18.
