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Genes that shift butterfly wing colors identified

Cornell researchers have identified three genes responsible for changing the color of common buckeye butterfly wings, depending on what time of year the egg hatches and larvae develop. 

Baker Institute celebrates 70 years of discoveries

The Baker Institute for Animal Health has evolved and grown since its founding 70 years ago, and its breakthroughs regarding canine infectious diseases have established it as a global center for animal health research.

Paper addresses fieldwork safety for minority scientists

A paper on safety issues for scientists doing fieldwork describes how peers, mentors, departments and institutions can all help to address these problems.

Cornell Atkinson: a decade of collaborative sustainability

The Cornell Atkinson Center for Sustainability is celebrating its 10th anniversary by focusing with renewed urgency on more powerful ways to translate knowledge into action.

Teaming up: Coronavirus research at Cornell

Cornell researchers are working collaboratively at the forefront of their fields to re-examine and adapt their innovations to develop the tests, treatments and knowledge necessary to end the COVID-19 pandemic.

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Watt Webb, biological imaging techniques pioneer, dies

Applied physicist Watt W. Webb, the S.B. Eckert Professor of Engineering Emeritus and a pioneer in methods for imaging living biological systems, died Oct. 29. He was 93.

Buzz kill: Spiders ‘hear’ airborne prey via their legs

Flying insects trigger a split-second, ninja-like backflip for ogre-faced spiders in order to strike airborne prey – and eat them.

Cornell teams work tirelessly to limit COVID spread

At Cornell, committed leaders, expert faculty, trained staff and student hires have worked tirelessly behind the scenes to create a winning strategy to reactivate campus and keep the community safe from COVID-19. 

Project to optimize food plant worker safety, product supply

A Cornell-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production.