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New department unites veterinary medicine and public health

The College of Veterinary Medicine launched its new Department of Public and Ecosystem Health Oct. 25 after extensive campus consultation. This is the college’s sixth academic department and its first new department in more than 20 years.

A.D. White professors named; fall visit announced

Two renowned biologists, May Berenbaum, Ph.D. ’80, and Ellen Rothenberg, have been appointed to six-year terms as Andrew Dickson White Professors-at-Large.

Reshaping student experiences through new innovations in teaching

The faculty recipients of the 2021 Innovative Teaching and Learning Awards will use grants of up to $20,000 to explore new teaching technologies and strategies to enhance the student learning environment across campus.

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Registration opens for online Winter Session 2022

Registration is now open for Cornell's Winter Session 2022. You can choose from a wide range of online courses taught by Cornell faculty during the three-week period from Jan. 3-21. Enrollment is open to anyone interested in taking a class—from undergrads and high school students to alumni and any motivated adult.

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Exhibit explores landscapes of letting go

An exhibit of sculptures capture the shapes and sentiments of local landscapes.

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Sim City for food science takes on Listeria outbreaks

Researchers from Cornell are blending food science expertise and computer programming savvy to help the food industry stop Listeria outbreaks.

Primates’ ancestors may have left trees to survive asteroid

When an asteroid struck 66 million years ago and wiped out most dinosaurs and three-quarters of life on Earth, early ancestors of primates and marsupials were among the only tree-dwelling (arboreal) mammals that survived, according to a new study.

Canadian research team earns Borlaug Gene Stewardship Award

The rust-resistant wheat cultivar development team at Agriculture and Agri-Food Canada (AAFC) earned the Borlaug Global Rust Initiative (BGRI) 2021 Gene Stewardship Award for their long-standing innovations and strategies to…

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Cheers! Wine’s red grape pulp offers nutritional bounty

Cornell food scientists now show that the leftover pulp from the red wine making process has the potential to be a nutritive, illness-reducing treasure.