Join us for a seminar giving a summary of natural resources management in the US Virgin Islands.
2/24 Seminar: Natural Resource Management in the US Virgin Islands
TVA Partners with Tennessee RiverLine
North America’s Next Great Regional Trail System Receives Historic Commitment
Teaching Youth Science Skills Using Wild Birds Nets UT Extension Agent a National Award
Curriculum Teaches Students About Citizen Science and More
Plant Sciences Graduate Earns Top Honor
Herbert College of Agriculture Graduate Brooke Keadle Finishes at the Top of the Class
Plant Sciences Assistant Professor Named Inspiring Young Scientist
Virginia Sykes Receives National Award from the American Society of Agronomy
An Introduction to the American Chestnut
A new self-guided course is being offered through the Department of Forestry, Wildlife and Fisheries. Stacy Clark, research forester with the USDA Forest Service and adjunct assistant professor, created the…
Step Outside: Prevention and Mitigation of a Dangerous Amphibian Pathogen
In this episode of Step Outside, David Carter and Adri Tompros discuss their research on Bsal, a recently discovered pathogen that eats away at amphibian skin. Bsal has been found across Europe, and Davis and Adri are part of a concerted effort to prevent further spread and transmission in the US.
UTIA’s Lori Duncan Named Trusted Adviser of the Year
Row Crop Sustainability Specialist Honored by Field to Market Alliance
Matt Gray, Deb Miller Work to Prevent Amphibian Pathogen Spread
Professors Matt Gray and Deb Miller’s work in the Amphibian Disease Lab centers on preventing the spread of an amphibian pathogen, Bsal, to the United States. Bsal is currently spreading across Europe, and many fear that international pet trade will bring pathogen here. With the Appalachian region being a hotspot for salamander diversity, the Miller-Gray Lab is focused on prevention, detection, and transmission pathways for the pathogen.
Are Bushmeat Hunters Aware of Zoonotic Disease? Yes, But That’s Not the Issue
Study Provides Insights into Gathering, Preparation Patterns and Meat Preferences