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Oct. Scientist in Residence At Work at Science Center
Ries Plescher, third-year doctoral student at University of Oregon in Eugene, is October’s Scientist in Residency Fellow at Sitka Sound Science Center. The SIRF program offers scientists four weeks to focus on their research while connecting with...
Enterprise Veteran to Mentor Oregon Consulting Group
Oregon Executive MBA alumnus Todd Grigsby, MBA ’00, has joined the University of Oregon as Professor of Practice and faculty director of the student-run Oregon Consulting Group (OCG) at the Lundquist College of Business.
Scientists Resurrect 160-Million-Year-Old Molecules With Surprising Power Against Superbugs
Ancient mammalian antimicrobial peptides revealed stronger bacteria-killing activity in some cases, offering clues for designing future treatments against resistant infections. Some proteins that vanished millions of years ago may still have something to teach scientists about fighting modern infections. University of Oregon biologists have reconstructed antimicrobial molecules dating back as far as 160 million years,
Ballmers Give $125 Million To University Of Oregon For Child Behavioral Health
Ballmer Group, co-founded by Connie and Steve Ballmer, is donating $125 million to the University of Oregon’s Ballmer Institute for Children’s Behavioral Health.
Not All Heat Is Equal: Sauna and Hot Tub Affect the Human Body in Different Ways
University of Oregon scientists discovered why sitting in hot water feels like moderate exercise.
Horowitz Co-Authors Paper on Networked Resonant Systems in <em> Science Advances</em>
Associate Professor of Physics Viva Horowitz, with collaborators in the Alemán Group at the University of Oregon, published a paper on designing and building networked resonant systems.
Coffee is complex. Can science standardize it for the better?
Ask any coffee aficionado, and they’ll tell you: A good cup is about more than the beans. The flavor is affected by lots of things – the roast and fermentation of the beans, the coarseness of the grind, the brewing temperature and even the chemicals in the water used to brew it. But there are very few quantitative ways to assess all the flavor variations. Current industry standards measure the concentration of coffee, but they often miss qualities like the acidity, brightness and fruitness. Scientists at the University of Oregon are trying to change that using a tool called a potentiostat that’s often used to measure the charge in batteries.Interested in more food and beverage science? Email us your question at shortwave@npr.org and we may turn it into an episode!Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.
Oregon CB confirms various pre-draft meetings with Raiders
A University of Oregon cornerback recently confirmed multiple pre-draft meetings with the Las Vegas Raiders.
National Girls and Women in Sports Day Camp Set for Feb. 8 - University of Oregon Athletics
UO, WIF to host kids camp at Matthew Knight Arena.