The College of Human Ecology and the School of Hotel Administration have formed the Cornell Institute for Healthy Futures, an academic center combining hospitality, design, health policy and management.
With support from Cornell's Atkinson Center for a Sustainable Future, faculty members are researching harmful molds in food that damage the health of African mothers and babies.
A gift from Mong Family Foundation, through Stephen Mong '92, MEN '93, MBA '02, will create Cornell Neurotech, a cross-campus effort to understand how individual brain cells function.
Weill Cornell Medical College researchers have found that the order in which obese patients with type 2 diabetes eat food matters and may help control glucose levels.
When tissues stiffen, as they do with tumors, a new study shows that proteins produced by such cells can be altered, which in turn affects downstream processes.
An Oct. 22 ceremony officially introduced Cornell University's renovated, state-of-the-art Stocking Hall, home to the Department of Food Sciences, which is expected to benefit New York's food economy.
In a new book, a Weill Cornell Medicine physician argues for advocacy and awareness on behalf of people with severe brain injuries who risk becoming deeply marginalized.
Cornell’s David R. Atkinson Center for a Sustainable Future has given $1.2 million from its Academic Venture Fund to 11 new university projects from 37 proposals.