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.
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.
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.
A Cornell-led team has used transdisciplinary systems modeling to calculate the future health benefits of vehicle electrification, driverless cars and ride-sharing in the United States.
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.
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.