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Working with an international team at Zayt Bioscience in Berlin, Germany, Zach Eliason (BIO ’23) used yeast microbes to produce palm oil alternatives.
Religion and evolution can be touchy subjects and we are often having to be careful about the assertions we make about the two. People may struggle to reconcile the two and this is the problem Kenny Harrington (Bio ‘24) tackled in his CURA research. Harrington took first place at the Fall 2023 College Undergraduate Research Awards (CURAs). His research explored how students increase their acceptance of the theory of evolution based on their scientific reasoning skills.
Seventh grade Earlene Durrant (Physical Education EdD '75) was determined to be a physical education teacher at BYU. Little did she know that she would transform the department.
The College of Life Sciences Student Council gives advice on how to find your place in the college. They share how they personally are working to improve day-to-day life for every student.
Meet Dr. Jeffrey Schachterle, a new assistant professor of microbiology & molecular biology researching plant pathology.
From bridging language barriers in medicine to finding better grass for Utah’s dry climate, dozens of students presented their innovative research on Friday, October 13.
Participants from the BYU community used multicolored bacteria to create masterpieces at the Department of Microbiology and Molecular Biology’s (MMBIO) Agar Art Competition on Tuesday, October 10 with the theme of “Microbiology in Space.”
The College of Life Sciences Range Management Team took first place in the Undergraduate Range Management Exam (URME) and the plant identification competition at the Utah Society for Range Management (USRM) meeting.
When Zach Valentine (NEURO ’25) went on a premedical internship at Duke University, he gained skills that have transformed his career.
Rickelle Richards, Ph.D., MPH, RDN knows the places the Lord guides us aren’t always the places we expect. Each day at Brigham Young University, Richards teaches large and small groups of students about the principles of nutrition. From general education classes to complex high-level courses, Richards embraces the challenge of teaching students with a wide variety of backgrounds and knowledge bases.