Campus
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.
UConn Receives Major Contract for Air Force R&D in Advanced Manufacturing
The four-year, $5.4 million contract with the Air Force Research Laboratory aims to provide next generation manufacturing solutions for the aerospace sector.
Education Abroad: Preston Bogan ’19, Paris, France
'If you don’t look outside your own comfort zone ... you are missing out,' says Bogan after spending a semester in Paris.
Aging Immigrants Without Health Insurance at Higher Risk of Cardiovascular Disease
Fifty-four percent of recent immigrants, and 22 percent of long-term immigrants had no health insurance, says the study by NYU and UConn.
Team IMPACT: A Winning Way to Heal
'Life changing' is how the families of kids with serious and chronic illnesses describe their experiences with UConn athletic teams through a program known as Team IMPACT.
Big Gods Came After the Rise of Civilizations, Not Before, Study Finds
The original function of moralizing gods in world history was to hold together fragile, ethnically diverse coalitions, write researchers at UConn, University of Oxford, and Keio University.
Student Entrepreneurs Spend Spring Break in Silicon Valley
'This trip is really important for our students to see first-hand how the spirit of entrepreneurship works in a real setting,' said UConn's David Noble.
Life Work: Training to be a Nurse
Student nursing opportunities at UConn Health provide undergraduates in the field a chance to transfer knowledge from theory to practice.
Healthy ‘Meal Kits’ are Attractive to Food Pantry Clients
Clients were three times as likely to take kale and whole grains when they visited the pantry on days when recipe tastings and meal kits were available, compared to the days when neither was provided, according to UConn study.