Cornell and New York state scientists estimate that some gardeners who toil in urban gardens and children at play in them could be exposed to lead levels that exceed FDA thresholds, as reported in Environmental Geochemistry and Health.
As diners belly-up to a buffet, food order matters. When healthy foods are offered first, eaters are less likely to desire the higher calorie dishes later in the line, says a new Cornell behavioral study in the online journal PLOS One.
Aside from that energy jolt, food scientists say you may reap another health benefit from a daily cup of joe: prevention of deteriorating sight and possible blindness from retinal degeneration.
The U.S. Agency for International Development has awarded Cornell a $4.8 million, three-year grant to fight hunger and improve food security using agricultural science and technology.
Scalp cooling can lessen some chemotherapy-induced hair loss in breast cancer patients, according to a new study from Weill Cornell Medicine and the University of California, San Francisco.
Gilbert Stoewsand, a Cornell food scientist who helped to rescue New York's fledgling wine industry in the early 1970s by debunking shoddy science that attributed health risks wine made from hybrid grapes, died July 4. He was 83.
Weill Cornell Medicine has entered into an agreement with Top Spring Huaxia Medical Investment to help it develop a modern outpatient diagnostic clinic in Shenzhen, China.
Students have examined the commercial viability of an emerging business: farming housefly larva meal into animal or fish feed. They are working with faculty fellows at the Atkinson Center for a Sustainable Future.
Boyce Thompson Institute and Cornell scientists have shown that roundworms live longer bathed in their own secretions. Understanding this chemical model, might help humans live longer.
Scientists at Cornell’s College of Veterinary Medicine are partnered with the McGowan Institute for Regenerative Medicine to advance healing techniques and technologies for animals and humans.