Leep Foods, an upstate New York producer of specialty mushrooms, is working with the Center of Excellence at Cornell AgriTech to develop a blended burger using mushrooms and grass-fed beef.
A new collaboration between the Cornell Atkinson Center for Sustainability and The Nature Conservancy this year will fund three studies that could be significant in the face of climate change.
Intellectual curiosity, communication and courageous decision-making are among the principles behind effective leadership, said Reggie Fils-Aimé ’83 in a talk Oct. 21 in Call Alumni Auditorium.
While some returning students left behind long days at the beach and summer barbeques, the student entrepreneurs in the 2021 cohort of the Kessler Fellows program returned having completed 10-week internships with startups around the nation.
One hundred Cornell graduate students have been awarded travel grants from the Mario Einaudi Center for International Studies for the 2018-1019 academic year.
With support from the Cornell Board of Trustees, the university has instituted a moratorium on new private investments focused on fossil fuels and plans to grow the endowment's investments in alternative energy technologies.
Douglas Lankler, J.D. ’90, executive vice president and general counsel at Pfizer, has played a leading role in establishing Pfizer’s agreement with the U.S. government for 100 million doses of a COVID-19 vaccine.
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.
Antithesis, a Cornell student startup, was recently awarded a $225,000 Small Business Innovation Research Phase I award from the National Science Foundation to develop its chickpea-based snack food.