In the war to keep food safe from bacteria, Cornell food scientists examine a class of weaponry called bacteriophages – an all-natural biological enemy for Listeria.
As students and faculty get deeper into fall semester, Cornell remains in a drought with second-stage water restrictions, and conserving water has become more important than ever.
One unsung aspect of Cornell’s success in managing the spread of COVID-19 on campus has been a commitment to analyze and learn, to pivot and adapt. As a result, the university will implement tweaks to its COVID-19 response plan this Spring semester.
An experimental chemotherapy kills leukemia cells that are abundant in proteins critical to cancer growth, according to new research from Weill Cornell Medicine.
Takao Hensch, professor of neurology at Harvard Medical School's Boston Children's Hospital, has won the Mortimer D. Sackler, MD Prize for Distinguished Achievement in Developmental Psychobiology.
Women with a healthy body mass index may be at risk of breast cancer because of enlarged fat cells in their breast tissue that trigger an inflammatory process, Weill Cornell Medicine research finds.
For decades, scientists have known that unhealthy surroundings induce human illness. Now, research suggests that communities of very sick people may damage the environment, according to a new study in PNAS, April 3.
The average adult eats 92 percent of what he or she puts on his/her plate, according to a study led by Brian Wansink, director of the Cornell Food and Brand Lab, to be published in the International Journal of Obesity.
Cornell researchers from the Food and Brand Lab have found that men eat significantly more food when in the company of women, suggesting a hardwired male urge to demonstrate prowess.