Cornell biochemist Shu-Bing Qian of the Division of Nutrition Sciences has received a $400,000 grant over four years to study how diet impacts the aging process at the molecular level. (June 25, 2009)
Consumers are more likely to perceive a candy bar as more healthful when it has a green calorie label compared with when it has a red one - even though the number of calories is the same.
A Cornell multi-site research team has developed a chemical compound that shows promise as a oncoprotein inhibitor with broad anti-cancer activity and little effect on non-cancerous cells.
Professor Emeritus Tony Ingraffea explained a statewide green energy plan in his keynote address at the President’s Sustainable Campus Committee annual summit Nov. 18, and winners of the Cornell University Partners in Sustainability Award were announced.
A $24 million grant from the Bill & Melinda Gates Foundation will expand the scope of a global partnership to combat climate-change-induced heat stress and disease pathogens in crops.
Chill with impunity through this winter’s extreme cold – and brace for the next summer heat wave, when fiery temperatures and air pollution conspire to fill hospitals and morgues.
More than four dozen teachers attended a three-day workshop at Cornell to get ideas on how to integrate information about international food customs and food production into their curricula.
Cornell’s Translational Research Institute for Pain in Later Life has received a five-year, $1.95 million renewal grant from the National Institute on Aging.