Most graduate students I know have had a string of academic successes in their lives – they maintain good grades and are considered the ‘smart ones’ in the family. In fact, their hard-working nature has made them accustomed to being successful. Graduate school, however, tends to cause an abrupt end to their streak of success – a steep plunge into the abyss of failing scientific experiments. Scientific projects are infamously maligned by far too many reproducible failures. One can argue that it is the nature of scientific research – when you’re pushing the boundaries of the unknown, you are bound to encounter a few hurdles, right? Being a graduate student myself, I often wish I had been forewarned, so I could have equipped myself with the tools required to survive the storm.
The most common chronic disease in young children is not what you think. It’s not the viruses that cause constant runny noses or those dreary nights of when a child wakes mom up in the middle of the night and says, “I feel sick.” Actually, the answer is dental caries, also known as cavities.
The vision of William H. McRaven, chancellor of the University of Texas System
Recently, William H. McRaven, Chancellor of the University of Texas (UT) System, spoke to the UT System Board of Regents to outline his vision for the future of the UT system 5, 10, and 20 years from now. During his speech Chancellor McRaven discussed his initiatives to implement what he described as “Quantum Leaps” in the ability of the UT System “to provide the citizens of Texas the very best in higher education, research, and health care.” Continue reading
If you have ever heard of “food scientists,” you might have wondered what they do exactly. I met my first food scientist at spa opening party. She worked for a well-known Dallas-based sour cream company and described her project as bettering the taste of their sour cream to stay ahead of their competitors. Simply put, to make their food tasty.