Research & Discovery
Three UConn Researchers Named Women of Innovation by CT Tech Council
UConn researchers took home top prizes in three categories at The Connecticut Technology Council’s 15th annual “Women of Innovation” awards gala.
Laurencin Travel Fellowships Awarded
UConn’s Sydney Wimberley is one of two students awarded a 2019 Cato T. Laurencin Travel Fellowship, enabling membership to the Society For Biomaterials and attendance at its annual meeting.
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.
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.
New Therapy Targets Painful Side Effect of Cancer Treatment
Collaborators are close to replacing the 'sledge hammer' with a more precise and effective treatment option that doesn’t include risk of addiction or abuse.
Study: Brain Stem Cells Age Faster in MS Patients
The prematurely old cells act differently in the brain than normal ones, and could be the key to new treatments for the disease, say researchers.
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.
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.
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.