From food security issues in Thailand to anaerobic waste digesters on Vermont farms, with several stops in between, the seven presenters in one of the 2017 Student Research Conference’s “Lightning Talks” sessions offered a high-speed glimpse (five minutes max) of the research enterprise and student experience at UVM.
Catherine Donnelly, a professor in the University of Vermont’s Department of Nutrition and Food Sciences, has won a James Beard Foundation award for her encyclopedic reference work, The Oxford Companion to Cheese, published in November of 2016 by Oxford University Press. The book won in the reference and scholarship category. ...
Nearly 25 years ago, University of Vermont faculty hatched a novel idea: empower undergraduate students to take a step forward in their career pursuits by dipping into master’s-level courses — accelerating the pace at which they could obtain a degree.
Michele Resnick Cohen, UVM ’72, and her husband Martin Cohen have donated $5 million to renovate and transform the Elihu B. Taft School – located at the corner of South Williams and Pearl streets on the edge of campus – to become UVM’s first integrated center for the creative arts.