Nanofluidics sorts DNA one molecule at a time to study cancer-causing changes

Cornell nanotechnology researchers have devised a new tool to study epigenetic changes in DNA that can cause cancer and other diseases. (May 23, 2012)

Students create crispy veggie cubes, raw cookie dough treats for contests

Food science students developed a series of products this year as part of national competitions. (May 17, 2012)

Edible 'stop signs' in food could help control overeating

An experiment found that adding a colored potato chip in a tube of chips helped subjects eat fewer chips and accurately keep track of what they had eaten. (May 14, 2012)

A warmer New York City could be a sicker one, warn scientists

Professors Drew Harvell and Laura Harrington told media that climate change can could cause more disease in New York City, at an event May 8.

New book offers a roadmap for translational research

Elaine Wethington and Rachel Dunifon have co-edited the new book, 'Research for the Public Good: Applying the Methods of Translational Research to Improve Human Health and Well-Being.' (May 10, 2012)

Boys who mature rapidly have more problems with friendships, depression

Boys who reach sexual maturity more rapidly than their peers have more problems getting along with others their age and are at a higher risk for depression, according to a new study.

Study: Effects of loneliness mimic aging process, boost heart disease risk

The effects of loneliness produce changes in the body that mimic the aging process and boost the risk of heart disease, reports a new study led by Anthony Ong and published in Psychology and Aging. (April 30, 2012)

African scientist and designer partner to fashion anti-malarial garment

Two Cornellians from Africa have created a body suit embedded at the molecular level with insecticides to ward off mosquitoes infected with deadly malaria. The outfit could provide daytime protection.

'Why Calories Count' weighs in on food, from science to politics

Co-authored by Malden Nesheim, professor emeritus of nutritional sciences, the book explains in clear, accessible language what calories are and how they work, biologically and politically.