MSC Graduate Student Jessica Torossian has gone above and beyond to incorporate outreach involvement in her graduate studies, and these stellar efforts have recently been recognized by the COS Dean’s Excellence in Innovation Award.
NUSCI contributor Lucas Cohen shares the uncut transcript from his interview with MSC Assistant Professor Tarik Gouhier, in which they discuss everything from Gouhier’s research to that path that brought him to Northeastern.
Recent work by a team of experts including MSC Associate Professor Justin Ries, highlights the importance of research integrating information across a range of spatial and biological scales to better understand the threat that ocean acidification poses for corals.
New research by Three Seas Alumnus Nathaniel Chu and Associate Professor Steven Vollmer provides important information about the assemblage of microbes living in association with Caribbean corals.
The first annual MSC graduate student symposium was an opportunity for the community to learn more about the diversity of research going on, and for participants to gain peer feedback on their progress.
Research by a team of scientists including MSC Associate Professor Jonathan Grabowski investigates the fate of oysters as their habitat changes due to predicted sea level rise.
Over 500 students and teachers participated in a day of hands-on marine science workshops and lectures earlier this month, at two High School Marine Science Symposia, hosted by the NUMSC and the Massachusetts Marine Educators.
A study by a team of MSC and University of North Carolina researchers reveals that ocean acidification makes it harder for crabs to prey on oysters, despite the oysters having a thinner shell.
A new study by recent MSC PhD graduate Lara Lewis McGrath and a team of MSC researchers describes the first published transcriptome of the economically and scientifically important American lobster.
A recent graduate student study explores evolutionary relationships between fossilized bivalve mollusks, the relatives of modern day clams, mussels, and oysters.