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  • Posted on June 20, 2017
    The “Icing” on the DNA

    Xuehua Zhong uses plants to study epigenetics, an exciting new field that is broadening our understanding of how some traits might be passed down from one generation to the next.

  • Posted on February 13, 2017
    Catch up with . . . Jacquelynn Arbuckle BS’91 Genetics

    Dr. Jacquelynn Arbuckle’s exposure to the medical field began when her younger brother Adrian was born with cystic fibrosis. Arbuckle, only six at the time, […]

  • Posted on March 4, 2016
    Give: A Fitting Tribute

    How best to honor a towering eminence in one’s field?

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    A Jolt to the System

    For CALS geneticist Barry Ganetzky, insight into the genetic underpinnings of traumatic brain injury began by knocking out fruit flies.

  • Posted on March 2, 2015
    Forever Rising

    We depend on yeasts for products ranging from beer and biofuel to forage and pharmaceuticals. But according to Chris Todd Hittinger and his colleagues at CALS, we’ve only begun to understand and mine the possible uses of these hardworking model microbes

  • Posted on June 19, 2014
    Made for the Shade

    New technology could help food crops thrive in crowded fields

  • Posted on November 20, 2013
    Microbes & Human Health

    Microbes inhabit our bodies by the trillions, yet how they benefit us mostly remains a mystery. As scientists work with animals to illuminate that complex dynamic, they are excited about the potential microbes may hold for human health.

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    Making It Personal

    A CALS capstone class in genetics encourages students to explore their own genomes.

  • Posted on June 18, 2013
    The Value of GMOs

    A long-term study sheds light—and numbers—on benefits to farmers

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    Getting to the heart of a problem

    Research sheds light on a deadly condition

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    Five things everyone should know about… Hazelnuts

    1   They’re crazy nutritious and gluten-free. Hazelnuts are rich in vitamins (particularly vitamin E and B-complex groups of vitamins, including folates, riboflavin, niacin, thiamin) as […]

  • Posted on
    Seeding an Organic Future

    CALS students and faculty are in the forefront of efforts to develop plant varieties for a burgeoning market