Three new Tisch University Professors – Nicholas Abbott, Catherine Kling and Daniel Lee – were named earlier this month by the Cornell University Board of Trustees, bringing to six the total number of current faculty carrying the honor and title.
North Atlantic right whales – a highly endangered species making modest population gains in the past decade – may be imperiled by warming waters and insufficient international protection, according to a new Cornell analysis published online in Global Change Biology, Oct. 30.
Cornell historian George Hutchinson will deliver the 2018 William and Jane Torrence Harder Lecture Wednesday, Aug. 29, at 5:30 p.m. in Call Auditorium.
Herpetologist Harry Greene and evolutionary biologist Kelly Zamudio have an unexpected opportunity during the COVID-19 pandemic to “rewild” their newly purchased land in Texas, restoring its diverse, biological richness.
The same traits that make tropical mountain species among the most biodiverse ecosystems on Earth also make them more vulnerable to rapid climate changes, according to a new study.
In a presentation to global leaders battling climate change and feeding a burgeoning world population, Cornell's Dawit Solomon presented food security ideas to stave off the Earth's atmospheric warming.
Two Lab of Ornithology staff members created a science project on birds with community leaders, teachers and students in the Peruvian Amazon. The result? A flowering of community interest beyond anything they could have imagined.
Punxsutawney Phil – the prognosticating groundhog who famously foretells the arrival of spring – may need a new job. Cornell has unveiled a new web tool to determine the onset of spring.
Cornell materials scientists and bioelectrochemical engineers have created an innovative, cost-competitive electrode material for cleaning pollutants in wastewater.
As grocery stores save energy by changing their dairy cases from fluorescent to LED lighting, Cornell researchers have found that milk – particularly fat-free milk – becomes more susceptible to off-flavors from LED light than from standard fluoresence.