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.
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.
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.
Cornell and China’s Hebei Qimei Agriculture Science and Technology Co. Ltd., have agreed to collaborate on microbial food safety research, via a $2.5 million grant from the Walmart Foundation.
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.
Cornell thought leaders discussed the balance between public health and economic health, and the role government plays in finding a path forward during COVID-19 in a webinar April 30.
After two years as interim dean, Rachel Dunifon has been named the Rebecca Q. and James C. Morgan Dean of the College of Human Ecology, Provost Michael Kotlikoff announced May 6.