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.
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.
Consumers who have poor eating habits and who are overweight benefit the most from long-term reward "points" incentives than if they are offered price reductions, according to new Cornell research.
Six new technologies received 2013 Center for Advanced Technology awards for feasibility and proof-of-concept research to enhance the commercial value of such innovations.
Weill Cornell Medical College's state-of-the-art Belfer Research Building has achieved LEED Gold certification from the U.S. Green Building Council for its sustainable design and green construction.
A Western-style diet triggers changes in the brain that may predispose patients to Alzheimer’s disease decades before they show any sign of cognitive decline.
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.