By swiping surfaces in commercial food processing plants with specially designed swabs, spoilage and foodborne illness could diminish, according to Cornell research.
Cornell food scientists confirm that the grain teff helps the stomach and enhances the nutritional value of iron and zinc, according to a new modeling method.
Timur Dogan, an architect, building scientist, and a faculty fellow at the Atkinson Center for a Sustainable Future at Cornell University, comments on New York City legislation that would set greenhouse gas emission caps for buildings.
In a proof-of-principle study, Cornell researchers describe a new technique in which they analyzed environmental DNA – or eDNA – from water samples in Cayuga Lake to gather nuanced information about the presence of invasive round goby fish.
By summer 2022, Cornell plans to drill a 10,000-foot hole to verify whether conditions underground will allow Earth Source Heat to warm campus and reduce the university’s carbon footprint.
On Nov. 18, Cornell leaders, faculty, alumni, collaborators and friends celebrated the university’s long history of collaboration with China with two events in Beijing: an academic symposium and a Cornell-China forum.
Catherine Kling, an environmental economist, and Amanda Rodewald, a conservation scientist, comment on the Trump Administration's plans to remove environmental protections for streams and wetlands.
Cornell has a long-standing commitment to help lead the fight against climate change, and on April 2 it became a founding member of the International Universities Climate Alliance.
A new Cornell-led study examines how temperature affects fishing behavior and catches among inland fisher households in Cambodia, with important implications for understanding climate change.
A Cornell-led collaboration used X-ray nanoimaging to gain an unprecedented view into solid-state electrolytes, revealing previously undetected crystal defects and dislocations that may now be leveraged to create superior energy storage materials.
