Cornell University will partner with the Democratic Republic of the Congo’s Eben-Ezer University of Minembwe to offer two virtual courses, one on peace building and another on African disease patterns.
For 60 Cornell students, winter break ended early: In January they applied what they had learned in the classroom by working for three weeks on 14 international development projects across Africa, Asia and Latin America.
A team of Cornell food science students developed a new beverage called Yojito that combines the smooth texture of drinkable yogurt with mint-flavored pearls that pop in the mouth.
Twenty students, faculty and staff members in Cornell’s contract colleges have won State University of New York Chancellor’s Awards for Excellence for 2014.
Starting this fall, students can choose a new minor in Community Food Systems, a multidisciplinary minor that explores the agricultural, ecological and ethical dimensions of food systems.
Researchers are leading a multiyear project aimed at bringing malting barley back to New York and helping farmers take advantage of opportunities offered by the crop.
New research has taken a step toward employing genes from blue-green algae to improve staple crop photosynthesis – a potential improvement that could boost plant efficiency and increase yields.
A new study reveals that zinc deficiency – a condition that affects 25 percent of the world’s population, especially in the developing world – alters the makeup of bacteria found in the intestine.