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.
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.
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.
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.
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.