Assistant professor of management Merideth Ferguson decided to take a closer look at how new moms balance pressures at work and home, more specifically, how certain factors and processes affected whether or not they stayed at their jobs.

According to new research, workplace incivility can stretch far beyond company walls. Assistant professor of management Merideth Ferguson says the cumulative effect of workplace stress can become viral.

Assistant professor of management and entrepreneurship, Steve Bradley, studies the success and failure of start-ups. While conventional wisdom says the more money the better, surprisingly, Bradley's research shows that sometimes having too many resources can be a bad thing.

Getting off to a fast start in any company begins with making sure new hires are the "right fit" for the organization. Marketing professor and sales consultant, Andrea Dixon, advises candidates to see a realistic view of the job through shadowing and interview with multiple personnel within the company.

As childhood obesity numbers continue to rise in the U.S., new research suggests the proximity of schools to fast food locations may be a factor. Assistant professor of Marketing, Brennan Davis, found that teenagers eat more junk food when chain restaurants are mere blocks away from campus. He suggests ways communities can take action.

Dr. James Roberts Researches self control and how our love of material possessions and money has an impact on our happiness. Research shows that compulsive buying has increased by at least 10 percent in just the last few years.

A movement among academic researchers is rapidly growing. Experts are exchanging information to help solve social concerns worldwide. By identifying ways to do better research, they are developing applicable theories that can improve global welfare, touching on issues like obesity, poverty, sustainability and materialism.

While the need for energy sources persists, executive vice president of Haliburton, Mark McCullum, says the oil field service industry must change. It's becoming more costly and difficult to find oil, requiring increased technology to reduce risk and uncertainty, while improving efficiency.

Director of the Cornell Food and Brand Lab, Brian Wansink, is known as the "Sherlock Holmes of food." Investigating patterns in food psychology, he found clues to eat healthfully without even noticing.

International economics specialist Joe Barnes says the often unpredictable business of energy has never been as uncertain as it is today. Barnes says the key concern of the U.S. isn't necessarily the origin of oil, but its price.