Cornell researchers in the Department of Food Science found exposure to light-emitting diode (LED) sources for even a few hours degrades the perceived quality of fluid milk more than microbes.
Researchers at Weill Cornell Medicine and Cornell’s Ithaca campus have established a new center to better understand why health outcomes vary among demographic groups.
As director of the Institute for Biotechnology and Life Sciences Technologies, Jocelyn Rose will promote and enhance research and infrastructure associated with life sciences at Cornell. (Feb. 1, 2010)
As human population grows, disease-causing genetic mutations per individual increase, but each mutation is less harmful, when compared with a population that is not growing, says a Cornell study.
Sweet meets heat in “We Cayenne Change the World,” a rich, velvety chocolate ice cream, with a burst of cayenne pepper. Get an extra scoop, as it won Cornell’s annual Food Science 1101 final project.
Cornell animal science students traveled to China in January for a two-week immersive journey to a country still developing the capacity to meet a growing appetite for dairy products.
A new study co-authored by Kelly Zamudio, professor of ecology and evolutionary biology, shows that increasing class size has the largest negative impact on female participation in STEM classrooms.
Edward Buckler, a Cornell and U.S. Department of Agriculture research geneticist, was elected a new member of the National Academy of Sciences April 29.
Two upcoming EnoCert courses for winery employees will be offered Aug. 4 (EnoCert 203 Winery Sanitation and Safety) and Aug. 5 (EnoCert 202 Tasting Room Sales Strategies).