The tasting rooms of New York state’s craft beverage industry are beginning to open up, as Cornell held a webinar on how to do that safely in the era of COVID-19.
According to Weill Cornell researchers, epidemiological models of COVID-19 should take into account the special dynamics of the coronavirus’s spread in nursing homes and other long-term care facilities.
A group of researchers led by adjunct professor David Stern, president of the Boyce Thompson Institute, has developed a type of corn that is chill-resistant, which could increase growing area and productivity.
With the coronavirus spreading in other parts of the world, Cornell has been working with campus partners, as well as local and state resources, to protect the health and well-being of the Cornell community.
Published research by chemist Nozomi Ando, performed at CHESS, has identified a new vulnerability in bacteria that offers a possible avenue for dealing with antibiotic resistance.
This year’s flu, which the Centers for Disease Control and Prevention estimates caused more than 125,000 illnesses since the beginning of the season, is showing no sign of abatement. While public health officials recommend getting vaccinated, workplaces remain hotbeds of possible contagion. Nellie Brown, director of Workplace Health & Safety Programs at Cornell offers some tips on how to minimize the potential for virus spreading at the office.
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.
