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Swallowing the Guilt Pill

“Our emotions are being targeted by corporate interests to internalize the wrongs that have been done to the environment,” explains Tim Jensen.

A Life of Discovery

“Maybe it’s a coincidence that I went on to become a botanist who studies the chemical, genetic and evolutionary science behind the tastes and scents that protect plants from animals and insects that would eat them. Maybe, but I doubt it. More likely, those early wildland explorations forged some deep, synaptic connection in my young brain between nature’s mysteries and a grandmother’s love. By the time I got to college, plant ecology was in my bones.”

Biology Through Numbers

Through the Biological Informatics and Genomics (BIG) initiative, Oregon State is building expertise to apply the latest research results to human health, agricultural crops and other pressing needs. Each new faculty member combines experience in biology, math and computational science.

New Record for OSU Research, $308.9 Million

Oregon State researchers exceeded the previous record of $288 million, which the university achieved in 2010. Since then, total private-sector funding from sponsored contracts, research cooperatives and other sources has risen 60 percent — from $25 million to more than $40 million in 2015.

Diet and the Microbiome

The gut microbiome — a teeming mass of bacteria, fungi, viruses, archaea and protozoans that live in our lower gastrointestinal tracts — has captured the attention of health-conscious consumers. Through controlled studies with mice, scientists have learned that by manipulating the microbiome, we can induce weight loss, affect pain perception and decrease hormonal responses to stress, among other fascinating outcomes. We know that the microbiome interacts with the immune, neuroendocrine and cardiovascular systems to affect health.

More Microbiome Studies at Oregon State

Chemicals produced by microbes in our intestines may affect the brain. In a study with laboratory mice, Kathy Magnusson and her colleagues have demonstrated that adaptability, short-term memory and learning for long-term memory are related to the microbiome and what we eat.