A new Cornell study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.
In surveys of nearly 2,000 American adults, barely half said they would be willing to take a hypothetical vaccine with an efficacy, or effectiveness, of 50% – the U.S. Food and Drug Administration’s minimum threshold for a COVID-19 vaccine.
ILR Assistant Professor Courtney McCluney co-authored new research exploring the ways in which white gaze permeates organizations and is experienced by Black women in the workplace.
A research tracker created by Nathan Matias, assistant professor of communication, has helped foster collaboration among social scientists responding to the COVID-19 pandemic.
A Cornell researcher is working with Facebook to find ways to identify content with malicious intent and forged IDs, to help the social media giant rapidly find and remove harmful posts.
Food industry professionals can learn how the novel coronavirus might affect their workers and their consumers, thanks to a series of virtual office hours held by staff at the Institute for Food Safety at Cornell.
College students are closely interconnected even if they aren't in the same classes, according to an analysis by sociology professors Kim Weeden and Ben Cornwell that is helping schools across the country plan for potential reopenings this fall.
Sixteen faculty and professional staff members in state contract colleges at Cornell are receiving the 2019-20 State University of New York Chancellor’s Awards for Excellence.