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CCMR JumpStart program funding three NYS companies

Three New York state companies have been chosen to participate in the Cornell Center for Materials Research JumpStart Program, through which they will collaborate with faculty members to develop and improve their products.

Nutrition professor wins $3.5M award from NIH

Shu-Bing Qian, a professor of molecular nutrition whose work explores how genetic information gets translated in order to make proteins in cells, has won a National Institutes of Health Director’s Pioneer Award. 

Ph.D. students design biology lesson for undergrads

Graduate students in six fields of study have designed an evolution lesson on speciation for undergraduate non-majors that applies active-learning techniques. The lesson was published in CourseSource.

Staff News

Gene links short-term memory to unexpected brain area

A new study in mice identifies a gene that is critical for short-term memory but functions in a part of the brain not traditionally associated with memory.

Ladybugs love their leafy greens

A new study reveals that aphid-eating ladybugs must supplement their diets with plant leaves in order to acquire an essential compound. 

Alliance for Science expands mission with $10M reinvestment

The Cornell Alliance for Science is expanding its mission of science communication and advocacy and broadening its commitment to diversity and inclusion thanks to $10 million in new funding from the Bill & Melinda Gates Foundation.

Passion for 3D printing, engineering fuels veterinary startup

First-year veterinary student Sean Bellefeuille’s startup creates anatomical models of animals with a 3D-printer. These models help veterinary surgeons better prepare for surgery on their patients.

E. coli bacteria offer path to improving photosynthesis

Scientists have engineered a key plant enzyme and introduced it in Escherichia coli bacteria in order to create an optimal experimental environment for studying how to speed up photosynthesis, a holy grail for improving crop yields.

$2M USDA grant funds value-added grains project

A Cornell scientist is leading a multi-institution team that’s helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the U.S. Department of Agriculture.