Like thousands of other Cornellians who have volunteered for the Peace Corps, Amanda Freund ’06 and Janet Smith, M.S. ’19, share common ground: learning from the people they served.
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.
Researchers from Boyce Thompson Institute have discovered a natural compound that causes soil roundworms to mature faster and die earlier, which could inform studies of human development and aging.
Pictures displayed on food packages like cake mix have more calories than are listed on the nutrition panel and can lead consumers to significant overeating, Cornell research shows.
Cornell is teaming with Purdue University to establish the first Feed the Future Innovation Lab for Food Safety, which aims to solve some of the world’s greatest challenges in agriculture and food insecurity.
Cornell food scientists hunting for a stable, natural red food coloring to replace artificial dyes have unlocked a secret: Use beet extract and pair it with a starchy partner.
Research from the Feschotte Lab identifies 28 new SARS-CoV-2 and coronavirus associated receptors and factors that predict which tissues are most vulnerable to infection.
A high-salt diet may impair cognitive function by causing a deficiency of nitric oxide, which is vital for maintaining vascular health in the brain, according to a new study from Weill Cornell Medicine.