The commercialization of a Cornell-created antimicrobial coating technology that keeps surfaces clean by extending the life of chlorine-based disinfectants – by days and even weeks – is being fast-tracked to determine how well it can combat COVID-19.
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded $1.8 million to two Cornell food science research projects.
To deflect future world food crises created by climate change, a Cornell-led international group has created a road map for global agricultural and food systems innovation.
Patsy Brannon, professor in the Division of Nutritional Sciences, College of Human Ecology, will serve on the National Agricultural Research, Extension, Education and Economics Advisory Board.
About 12,000 bacteria and viruses collected in a sampling from public transit systems and hospitals around the world from 2015 to 2017 had never before been identified, according to a study led by Weill Cornell Medicine investigators.
The drawn-out process for diagnosing Lyme disease could become a thing of the past – good news for the thousands of people each year who get the tick-borne illness.
Dr. Sumit Narayan Niogi, assistant professor of radiology and clinical associate in radiology at Weill Cornell Medicine, has been named director of the Cornell Magnetic Resonance Imaging Facility.
Seven New York state businesses have been awarded funding to participate in the Cornell Center for Materials Research JumpStart Program, through which they will collaborate with Cornell faculty members to develop and improve their products.
Cornell food scientists have discovered that when mice are fed a high-fat diet and become obese, they lose nearly 25 percent of their tongue’s taste buds – possibly encouraging them to eat more food.