Gil Levine, champion of international collaboration, dies at 96

Gilbert Levine ’48, Ph.D. ’52, whose 68 years of service to Cornell were devoted to fostering multidisciplinary and international collaboration, died Feb. 5 in Fitchburg, Wisconsin.

Enrollment now open for Summer Session 2024

Summer Session, part of Cornell’s School of Continuing Education, is open to Cornell students, students from other universities and adult learners who wish to earn up to 15 credits. 

Around Cornell

Insect-based food: sustainable, nutritious – but not religious

Eating flours, burgers and fitness bars made from crickets, mealworms or black soldier fly larvae could help feed a growing global population sustainably, but it might hit resistance from those who follow halal or kosher regulations.

Students explore Costa Rica's agriculture and food systems

Global development students got hands-on experience with topics from labor conditions to trade policies and the production of specialty crops such as flowers, pineapples and coffee.

Center for Technology Licensing program continues to fund early-stage Cornell lab innovations

Eight projects have been selected from the Fall 2023 application cycle to receive Ignite Innovation Acceleration grants. The grants are designed to help project teams pursue licensing, form startups, and forge industry collaborations.

Around Cornell

Computer model helps grape growers adapt to shorter winters

A new Cornell-developed computer model that estimates the temperatures that cause freeze damage in a dozen grape cultivars can help growers plan for the season when damage does occur.

Funding connects undergrads to sustainability research

Cornell Atkinson has announced four new projects to be funded through Summer Undergraduate Mentored Research Grants.

Around Cornell

Tryptophan in diet, gut bacteria protect against E. coli infection

The research reveals how dietary tryptophan – an amino acid – can be broken down by gut bacteria into small molecules called metabolites that ultimately keep E. coli from colonizing in the gut.

Higher bacterial counts detected in single-serving milks

After examining pasteurized single-serving milk cartons, Cornell food scientists found bacterial counts two weeks after processing were higher than in larger containers from the same facilities.