Scripps scientists talk about climate change
Researchers are optimistic about climate change solutions.
San Diego Union-Tribune
The value of studying our microbiome
Guess what? You’re only 10 percent human — the rest of you is made up of bacteria, viruses, fungi and other microbes. Science Today talks with UC San Diego Chancellor Pradeep Khosla and professor Rob Knight about a new Microbiome and Microbial Sciences Initiative that will advance the study of microbiomes found in the gut and everywhere else on Earth.
Statements from UC President Napolitano and Regents Chairman Lozano
Leadership comments on incident at UC Merced.
When an earthquake is coming, how can you get even a little warning?
UC and other researchers say they are getting closer to giving people a crucial minute or two of warning before a significant temblor.
Washington Post
UCSD graduate eyes trip to space station
Microbiologist Kate Rubins is scheduled to join the space station crew next spring to conduct experiments.
San Diego Union-Tribune
How the UC system is making patents pay off
Hepatitis B vaccine, the nicotine patch, the tasty Camarosa strawberry: Those patented innovations have earned UC, and the faculty who developed them, more than $500 million.
Los Angeles Times
UCSF researcher unveils promising new drug for MS patients
Late-phase trials found that the drug greatly reduced symptoms for progressive multiple sclerosis as well as a more common form of the disease.
San Francisco Chronicle
HIV/SIDA: The Epidemic in Tijuana
'It’s possible to end AIDS in Tijuana, but we need to take a broader look,' says UC San Diego's Steffanie Strathdee. The trials she and fellow researchers faced in northern Mexico are recounted in UCTV's new four-part documentary.
UCTV
UC San Diego ranks first in U.S. in environmental science
Nature's rankings are based on the collective contributions of the university's faculty in major scientific journals.
San Diego Union-Tribune
Why California Matters: a recap and look ahead
Since arriving at UC Berkeley to lecture at the Berkeley Food Institute, food journalist, author and former New York Times columnist Mark Bittman zig-zagged around California to meet UC experts involved in everything from climate change to restaurant labor rights. Now Bittman plans to stay a bit longer. But will he finally sneak in a Meyer lemon recipe?