Science is connecting the dots between diet and brain function through an unlikely route: your intestine. Researchers at Oregon State University have found new evidence that fats and sugars alter brain function via changes in the microbiome – a complex mixture in the digestive system of about 100 trillion microorganisms.
David Ji and his research team have captured atmospheric carbon dioxide — a greenhouse gas — and used it to make an advanced, high-value material for energy-storage devices that power everything from defibrillators to hybrid electric cars.
A group of researchers in the College of Engineering, however, are working with teams of undergraduate and graduate students on a project that may soon have the whole world talking about sepsis. Finally there may be a way to combat this syndrome with something other than antibiotics — which often don’t work.
A team effort to find a new way to treat sepsis has provided myriad hands-on opportunities for undergraduate and graduate bioengineering students at Oregon State. They’ve made vital contributions to the research and advanced their careers.
Fender’s blue butterfly is an endangered subspecies found only in Oregon’s Willamette Valley. It depends on a particular plant species, Kincaid’s lupine, most of which has been lost to agriculture and urbanization.
OSU officials have launched a new initiative called Oregon State University Advantage, designed to boost the university’s impact on job creation and economic progress in Oregon and the nation.