An Immunoprofiling Workshop – sponsored by the Cornell Center for Immunology, Dec. 13 in Stocking Hall – will feature technology experts who will provide case studies and best practices on various core technologies.
A systematic review on the benefits and safety of fortifying wheat or maize flour with folic acid and population health outcomes was led by scientists in the Division of Nutritional Sciences.
In the battle to keep workers safe during the COVID-19 pandemic, nearly 40 craft distilleries in New York state have turned to making hand sanitizer with guidance from Cornell AgriTech.
Cornell University and the Core Foundation have signed a five-year Memorandum of Agreement to explore new ways to promote food security and agricultural innovation in Latin America.
Cornell graduate students studying landscape architecture examined Ossining, New York – a town on the rising Hudson River last fall, and presented ideas for climate-change adaptation.
A multidisciplinary, Cornell-led team of scientists will study how plant pathogens that travel the globe with dust particles might put crops at risk, especially in places where people struggle to eat.
To rapidly detect the presence of E. coli in drinking water, Cornell food scientists now can employ a bacteriophage – a genetically engineered virus – in a test used in hard-to-reach areas around the world.