Author Archive
New Evidence Shows the Evolving Nature of Moss
Using DNA-sequencing technology, a research team including UConn's Bernard Goffinet have reconstructed the family tree of mosses, which go back at least 400 million years.
Promising New Drugs for Old Pathogen TB
Pharmaceutical sciences researcher Dennis Wright is developing new ways for antifolate medications to target the bacterium that causes tuberculosis.
Logic, a Common Thread at UConn
UConn has launched a new professional graduate certificate in logic, in which students from various disciplines hone the vital skills of logically and systematically analyzing information.
Planting the CEAD: Marketing Sustainability Efforts
In order to build awareness for UConn Extension within the university community, a team of marketing students will host Connecticut Environmental Action Day on March 29.
Snapshot: Deborah Bolnick, St. Catherines Island
A glimpse into a UConn research project located off the coast of Georgia, on an island inhabited by Indigenous peoples for thousands of years.
A Policy Proposal That Could Curb Remote Sensing Research
Zhe Zhu says a potential change in federal policy to begin charging again for Landsat satellite data would be hugely detrimental to scientific research.
The Birds Who Seek Out Goldilocks Fires
Black-backed woodpeckers prefer forests that are burned just right – not too hot, not too cold. But as wildfires become more intense, megafires are not creating a sufficient diversity of habitats.
More Data, Lower Cost – DIY Electronics Tackle Global Change
UConn researchers developed low-cost environmental sensor units to facilitate the collection of fine-scale data. Now they're making them available to others.
Changing Air Quality in the Land of Steady Habits
Although ozone season is a couple of months away, Connecticut's air quality in winter is negatively impacted by the amount of wood burned as fuel, says engineering professor Kristina Wagstrom.
Climate Change: It (Doesn’t Have to Be) What’s for Dinner
Reducing your greenhouse gas emissions can be as easy as changing the types of food you buy and eat, according to a recent study led by UConn researchers.