Cornell food scientists show in animal studies that a mother’s high-fat diet may lead to more sweet-taste receptors in taste buds resulting in poor feeding behavior, obesity in adulthood.
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.
The annual event showcased the wide range of cancer research taking place across Cornell colleges and campuses, and allowed faculty and students to identify potential areas for collaboration.
Maureen Hanson, professor of molecular biology and genetics, and Bernice Grafstein, professor of neuroscience at Weill Cornell Medicine, have been elected to the American Academy of Arts and Sciences.
Scientists will gather virtually Oct. 7-9 for the Borlaug Global Rust Initiative’s virtual technical conference to discuss strategies to safeguard the health of wheat, one of the planet’s most important food sources.
In a first-of-its-kind clinical trial, a human has received a 3D-bioprinted ear implant grown from the patient’s own living cells – thanks to a technology platform developed by a Cornellian-founded startup company.
Cornell researchers “humanized” mice with microbiota from three global populations and found that microbial differences alone can impact immune responses.
When fall semester instruction begins online and in person Sept. 2, the 3,296 members of Cornell’s Class of 2024 just might be the most nimble group in the university’s history.
A new study describes how an interdisciplinary team of Cornell researchers used a state-of-the-art microscopy technique to reveal protein structures and key steps of a CRISPR-Cas system that holds promise for developing an improved gene editing tool.
Black patients who have chronic liver failure, also known as end-stage liver disease, are less likely to be placed on a waiting list for a life-saving liver transplant than other racial and ethnic groups, according to a study.