The Ithaca Medical Education Program brings Weill Cornell Medicine residents upstate for hands-on clinical experience and exposure to rural medical practice.
Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms.
In a Cornell study of rats, researchers engineered a common gut bacteria, which when taken orally, helped control diabetes with the body’s own insulin. The study was published Jan. 27 in the journal Diabetes.
A Cornell study describes for the first-time evidence of ‘jumping genes’ adopting a bacterial immune mechanism for transferring genetic material between bacteria and across bacterial species.
A new study from professors in Cornell's Dyson School finds that junk food is not the culprit for obesity. Sedentary lifestyles and and inadequate consumption of healthier foods is the culprit.
Three pairs of early career scientists have been named the inaugural Mong Family Foundation Fellows in Neurotech. They will work jointly under the mentorship of faculty across Cornell to advance brain technologies.
Weill Cornell Medicine's new Center for Comprehensive Spine Care exemplifies a different philosophy, offering patients centralized, multidisciplinary care in one building.
In the war against MRSA, constructing single-patient rooms – rather than sick-bay style, multi-patient rooms – reduces hospital-acquired infections among patients, says new Cornell-led study.