Children served vegetables and cheese ate 72 percent fewer calories than those served potato chips, and reported being just as satisfied, reports a new Cornell study. (Dec. 17, 2012)
Mike Hoffmann went to Vietnam for the first time in 47 years: On his first tour of duty, he was a 19-year-old U.S. Marine, and for the March 2016 trip, Hoffmann returned as an environmental scientist.
The Institute for Food Safety at Cornell, announced Dec. 15 with a $2 million state grant, establishes a comprehensive center that connects training and research to check foodborne illness.
High blood pressure transforms cells of the immune system that reside around cerebral blood vessels and normally protect the brain into agents of cognitive decline, according to new research from Weill Cornell Medicine scientists.
Decision-making tools for cancer treatment should incorporate patient's 'essential bottom line,' according to Valerie F. Reyna, professor of human development in Cornell’s College of Human Ecology.
Advances in scientific innovation are leading to powerful discoveries about Alzheimer’s and neurodegenerative diseases according to experts at the Appel Alzheimer’s Disease Research Institute Symposium.
For 35 years, the Northeast Regional Climate Center, housed in the College of Agriculture and Life Sciences, has been helping farmers and policymakers adapt to the weather.
A new initiative on academic integration will connect research across Weill Cornell Medicine, Cornell Tech and the Ithaca campus. Dr. Gary Koretzky will lead the effort, which will tie together investigation and discovery.
In a panel of new proposed federal dietary guidelines in Washington, D.C., March 18, two Cornell professors look at their potential impact and food-industry efforts to weaken the guidelines.