For massive open online courses, or MOOCs, that help dieticians and nutritionists around the world understand the latest research, course completion rates more than double that of normal MOOC fare.
Most of the people bitten by dengue fever-transmitting mosquitoes in four Thai villages weren’t residents, but visitors, a finding that provides new clues about the spread of the dengue virus.
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.
