Researchers successfully engineered E. coli bacteria to produce O-linked glycoproteins – research that will illuminate the complex process of glycosylation and the role that protein-linked glycans play in health and disease.
Cornell’s Polson Institute for Global Development will host “Reducing Campus Food Waste: Innovations and Ideas,” a lecture and workshop May 2-3 on campus.
The proliferation of medical misinformation on social media and the human experience of social distancing are among the pandemic-related topics to receive rapid response grants from the Cornell Atkinson Center for Sustainability.
A Cornell-led collaboration investigated how differences in collagen fibers are responsible for influencing the behavior of myofibroblasts – findings that could have implications for preventing and treating fibrotic diseases such as cancer.
Researchers from Cornell and the Mars Global Food Safety Center can complete whole-genome sequencing to determine salmonella serotypes in two hours and the whole identification process within eight hours.
In a “Racism in America” webinar, four Cornell faculty members elaborated on ways the COVID-19 pandemic has shown race-based discrepancies in health care and health outcomes.
More communities can protect their residents from water shutoffs, through oversight or publicly owned water utilities, according to a new policy research paper co-authored by Mildred Warner, professor of city and regional planning.