Vanquishing the agony of defeat, Cornell food scientists now have better grasp on the sweet, thrilling taste of victory. And in the face of loss, the researchers found prompts for emotional eating.
George Scangos '70, CEO of Biogen, one of the most valuable biotech companies in the country, discussed balancing the needs of Wall Street and patients during his lecture as the Robert S. Hatfield Fellow in Economic Education.
The key to curing multiple sclerosis may well lie in the mysterious signaling of lipids, a major component of cells, says Cornell chemist Jeremy Baskin.
New research from Weill Cornell Medicine identified "good" or "commensal" bacteria that inhabits human and mouse immune cells and appears to protect the body from inflammation and illness.
Food science professor Dr. Rui Hai Liu won the 2016 General Mills Bell Institute of Health and Nutrition Innovation Award for his contributions to cereal grain and grain component research.
Cornell biomedical engineers have developed specialized white blood cells – dubbed "super natural killer cells" – that seek out cancer cells in lymph nodes with only one purpose: destroy them.
As many as one out of 10 people age 60 and older will experience some kind of abuse, most often in the form of financial exploitation, says a new Cornell study.
To advance a powerful cancer treatment strategy that uses immune cells to fight the disease, Ellen and Gary Davis '76 have made a $2 million gift to Weill Cornell Medicine to drive ongoing research in immunotherapy.
The Cornell Institute for Food Systems Industry Partnership Program offers a new public-private partnership that brings together Cornell’s food science faculty and staff with industry scientists, engineers and leaders.
Dr. Arjun Srinivasan of the CDC delivered the keynote lecture at the symposium, "Antimicrobial Resistance: Research Synergies in Human and Animal Medicine," on Cornell's Ithaca campus May 4.