As consumers want fewer food preservatives and less plastic waste, Cornell scientists have created a bioderived polymer that helps salad dressings and beverages last longer in the fridge.
MBA candidates in the first cohort of Cornell's new BioEntrepreneurship Initiative will collaborate with doctoral researchers in the life sciences across Cornell. The program is designed to develop startup leaders and foster innovation in the life sciences.
Master’s student Carol Anne Barsody is working with an array of interdisciplinary collaborators to explore the origins of a mummified bird and create a multisensory exhibition that rethinks the way ancient artifacts are presented in museums.
Three teams have been awarded Public Issue Network Grants, providing up to $30,000 in funding for each project over three years. The grants support faculty, staff, students, alumni and community partners as they weave broader, more effective networks of potential collaborators, coordinate resources and increase the impact of their work on a particular social issue.
Cornell received the grant to continue efforts to monitor and research the lower part of the food web, particularly zooplankton like Mysis and benthic invertebrates.
Students aim to reduce aviation emissions, support farmworkers and improve a New York animal shelter with the David M. Einhorn Center for Community Engagement’s Serve in Place awards.
The Well-being and Mental Health Fund will offset costs associated with curricular adjustments already underway and programmatic efforts at the College of Veterinary Medicine.
