Interdisciplinary team to study practices, policies around Missouri River
A Mizzou Engineer is leading an interdisciplinary team tasked with creating innovative, practical and balanced ways to manage the Missouri River’s water resources.
Engineer receives $2.3 million grant to investigate new disease
Professor Shinghua Ding has received a five-year, $2.3 million grant from the National Institutes of Health (NIH) to investigate a previously unknown disease.
MU announces creation of the Missouri Water Center
The University of Missouri today announced the creation of the Missouri Water Center, a central hub for research on the state’s water resources.
Coenzyme NAD+ could be key to treating debilitating diseases
Boosting the production of a certain metabolite in the human body may be key to preventing or treating debilitating diseases such as Parkinson’s and Lou Gehrig’s Disease.
Researcher bioengineers heart valve scaffolding
A Mizzou Engineer is developing biodegradable heart valve scaffolds that can replace damaged valves, and grow and function as native tissue valves.
Researcher to study ways to prevent gum formation in fuel
A Mizzou Engineer will study how nitrogen-rich molecules in fuel interact with the vessel fuel is stored in to see if surface chemistry causes gum formation.
Sustainability starts at the local level, new book shows
Mizzou Assistant Professor Damon Hall co-authored a book looking at sustainability issues from the vantage point of landowners and other stakeholders along the Yellowstone River.
Chemical Engineer using metamaterials to harvest terahertz energy
A Mizzou Engineer is working on a way to harvest this terahertz energy using three-dimensional metamaterials
$2.6 million grant to help establish online clinical engineering program
Mizzou Engineers have received funding to develop and implement one of the first online certificate programs in the U.S. for clinical engineering.
Developing tastier, healthier soy-based products
More nutritious, shelf-stable soy-based products could be coming to a grocery store near you within the next five years, thanks to a Mizzou researcher.