Drew Margolin, professor of communication at Cornell University, comments on the atypical state of flux Americans find themselves in as they await for election results.
The tool was developed by a programmer for the Cornell Prison Education Program and a new $600,000 grant from Ascendium Education Group will support the further development of both the tool and models to expand the project nationwide.
North American white-tailed deer – shown in 2021 surveys of five states to have SARS-CoV-2 infection rates of up to 40% – shed and transmit the virus for up to five days once infected, according to a new study.
People tend to prefer prototypical leaders even in situations that call for prototypical managers, a bias that can be tempered by deliberative thinking, according to new Cornell research.
Bacteria are growing increasingly antibiotic-resistant, but new research reveals how certain enzymes could be exploited to develop new classes of drugs to fight bacterial infections.
Students and faculty from the world’s five leading agricultural universities, including Cornell, will spend three days learning and brainstorming at the Cornell Initiative for Digital Agriculture’s second annual hackathon, Feb. 28-March 1.
In 1998, Professor Steven Strogatz and then-student Duncan Watts, Ph.D. '97, published a model that launched the field of network science – the results of which are ubiquitous in today’s world.
Amanda Rodewald, senior director of the Center for Avian Population Studies at the Cornell Lab of Ornithology, comments on migratory bird protections and the Biden administration's review of a Trump-era restriction to the Migratory Bird Treaty Act.
A team of Cornell researchers is exploring how digital agriculture could affect small and midsized farms, as well as its likely effect on the environment.
The Discovery Kitchen, a state-of the-art teaching kitchen under construction in the North Campus Residential Expansion's dining facility, will bring together researchers and food service professionals to advance sustainable menus, dietary education and food literacy across campus.
