New York is on the front lines of detecting foodborne pathogen outbreaks, thanks to a partnership between the state Department of Health and Cornell researchers.
Experts are at Cornell July 7-18 for training in World Health Organization procedures to inform WHO’s recommendations for nutrition and public health policy.
To determine effective tobacco warning labels, five Cornell faculty members will receive a five-year, $3 million federal grant to examine how anti-smoking messages can affect youth, and low-income and low-education groups.
Popples, an apple-flavored treat created by Cornell food science students, earned first place in the national Institute of Food Technologists product development competition held in New Orleans June 27.
Cornell researchers have identified a type of immune system cell that prevents a patient’s body from attacking donor cells after a bone marrow transplant.
The Broadening Experiences in Scientific Training (BEST) program, which offers career resources about non-academic jobs, is now available to all Cornell Ph.D. students and postdocs.
