Cases of symptomatic COVID-19 were extremely low among children and staff at a network of North Carolina YMCA day camps that took precautions like masking and physical distancing, researchers have found.
Researchers devised a new method of using extracts to create shelf-stable vaccines on demand, a potentially game-changing approach to fighting infection in regions that have limited access to such medicines.
New research from Elad Tako, associate professor of food science, shows that iron and zinc in biofortified foods, such as beans and wheat, can improve the health of gut bacteria and reduce the risk of malnutrition.
A $2.65 million gift to support Cornell and partner research in Tanzania will improve distribution of new and more resistant varieties of cassava while empowering women and marginalized groups in the East African nation.
Professor Iwijn De Vlaminck is working on using cell-free DNA – discarded scraps of DNA – as a way of gaining understanding of COVID-19’s effects on the organs of children who've been exposed to the SARS-CoV-2 virus.
As New Yorkers emerge from the pandemic’s economic morass, New York Lt. Gov. Kathy Hochul acknowledged a tough path ahead, but shared hope for the state’s future at Cornell’s annual town-gown regional meeting.
A Cornell-led collaboration has developed a noninvasive blood test that uses cell-free DNA to gauge the damage that COVID-19 inflicts on cells, tissues and organs, and could help aid in the development of new therapies.