Sweet meets heat in “We Cayenne Change the World,” a rich, velvety chocolate ice cream, with a burst of cayenne pepper. Get an extra scoop, as it won Cornell’s annual Food Science 1101 final project.
While sifting through the bacterial genome of salmonella, Cornell food scientists discovered mcr-9, a stealthy jumping gene so diabolical that it resists one of the world’s few last-resort antibiotics.
The “One Health” approach is perfectly suited to tackling the COVID-19 pandemic, the most serious public health crisis in recent history, Cornell researchers said during the university’s COVID-19 Summit, a virtual event held Nov. 4-5.
Shaoyi Jiang, Ph.D. ’93, the Robert S. Langer ’70 Family and Friends Professor in the Meinig School of Biomedical Engineering, discusses his research on functional zwitterionic materials for biomedical and engineering applications.
Two professors have spearheaded a project to get donated tablet computers to patients at Cayuga Medical Center who are isolated from loved ones because of COVID-19.
When gerontologist Karl Pillemer began interviewing the oldest Americans in 2003, he could not have known he would one day be sharing their advice on living through crisis in the midst of a global pandemic.
Kathleen M. Rasmussen, professor of nutritional sciences, has been recognized by the American Society for Nutrition with the Conrad A. Elvehjem Award for Public Service in Nutrition.
Despite the pandemic, Cornell students successfully navigated the process of applying to medical and law schools and are headed to some of the country’s top professional schools this fall.