While most industrial grain crops are annuals that must be replanted every year, a new perennial grain called Kernza has hit the markets with growing interest from restaurants, bakeries and brewers.
Cornell food scientists have discovered that when mice are fed a high-fat diet and become obese, they lose nearly 25 percent of their tongue’s taste buds – possibly encouraging them to eat more food.
The labs of Matt DeLisa and Dave Putnam has teamed with a group from Harvard to work on a vaccine delivery system based on DeLisa's versatile outer membrane vesicles.
Upending the conventional thinking in climate change communication, Jonathon Schuldt finds when people say faraway climate impacts feel geographically nearby, they don’t necessarily support policies that would stop them.
Robert Reed won the 2017 Cozzarelli Prize for scientific excellence and originality for proving that butterfly wing color and iridescence are activated by a single gene.
A collaboration of two Cornell research groups has proposed a novel method for producing groups of same-sized nanoparticles, known as 'magic-sized clusters,' which have applications in optical memory storage and lighting.
Assistant professor Nicole Benedek and postdoc Guru Khalsa are working to perfect a method for changing the properties of a material by zapping it with a beam of laser light.
