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.
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.
Voteology, a site helping students assess where their vote will have the most impact, won the inaugural Pitch for the People, a virtual competition focused on the humanities and social sciences.
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.
Global Leadership Fellows will be in Washington, D.C., Nov. 13-16 to share their stories with U.S. and international policymakers to attract support to advance agricultural innovation.
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 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.
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.