New research from Elad Tako, associate professor of food science, shows that iron and zinc in biofortified foods, such as beans and wheat, can improve the health of gut bacteria and reduce the risk of malnutrition.
"Any Person, Many Stories," a new public history digital exhibition hosted by the Center for Teaching Innovation, uses storytelling methods to take a closer look at Cornell’s past. The project's goal is to engage students, faculty, alumni, staff and community members in a deeper, shared exploration of the university’s aspiration toward “...any person ...any study.”
The Board of Directors of the Council of Graduate Schools (CGS) has announced that Dr. Jan Allen, associate dean of academic and student affairs of the Graduate School at Cornell University, is the 2020 winner of the Assistant and Associate Deans Leadership Award.
The Ezra’s Bridge program aims to address challenges faced by populations underrepresented in chemical and materials sciences by providing students with a full-tuition scholarship, research opportunities and mentoring.
For 10 weeks over the summer, the 13 students in the 2022 cohort of the Kessler Fellows program spread across the globe to gain firsthand experience working for startups.
Dozens of projects from student designers and makers from three Cornell Ann S. Bowers College Department Information Science courses occupied the Duffield Hall atrium on Thursday, Dec. 9 as part of a joint semester-end showcase. Featuring robotics and wearable devices of all kinds, the showcase included projects from three Department of Information Science courses.
More than 100 people participated in the Cornell Online Learning Community's seventh annual event, “What Works and What’s Next in Online Teaching and Learning?”
In “Violence and Risk in Medieval Iceland: This Spattered Isle,” Oren Falk considers the medieval Icelandic sagas as case studies, arguing that violence serves as a technique for dealing with uncertainty.