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Melinda Morco-Sieng, a graduate student in Nutrition, Dietetics, & Food Science focuses on how international students adjust their diet when they come to study in the U.S. “If we can figure out what these students are struggling with,” she says, “then we can help them adjust to life here.”
Exercise Science graduate student Spencer Peterson's interest in technology and human movement led him to work with a mechanical engineering team to create an app that could move physical therapy from the clinic into the home.
Working with Bountiful Children's Foundation to create and refine a curriculum that helps mothers better nurture their children is one of Public Health graduate student Lexi Sayer's educational highlights.
Statistically speaking, Biology entomolgy PhD student Gavin Martin, shouldn’t have earned a bachelor’s degree, let alone a master’s degree and a PhD. Climbing personal mountains allowed him to reach new heights in his study of fireflies.
In addition to making groundbreaking discoveries in embryonic development, Physiology & Developmental Biology graduate student Micah Ross works to build a better community for BYU graduate students.
Microbiology & Molecular Biology PhD student Alex Benedict is focusing on an important environmental process that defines the global nitrogen and carbon cycle and determines the livelihood of global vegetation.
Plant & Wildlife Sciences PhD student Sara Sayedi wanted to use science to change public policy in her home country of Iran, but the political climate offered her limited options to enter the public policy arena. After learning about the available research opportunities at BYU, she saw a new possibility to influence environmental change.
Perhaps it happened while playing basketball, executing a perfect arabesque, chasing the dog, or working up a sweat in an aerobics class. Everything was fine—you were going in for the winning basket of the game, you had almost caught Spot—but then you felt your ankle give way, and suddenly everything was not fine.
Potatoes are a staple food in the United States. Who doesn’t enjoy warm French fries with just the right amount of salt, a bag of crunchy potato chips, or some creamy mashed potatoes smothered in gravy?
When MMBio graduate student Israel Guerrero learned about an outbreak of Chikungunya near his home in Southern Mexico, he went to work.