Gensel Laboratory Awarded Grant to Study Spinal Cord Injury Repair
Wall Street Journal Highlights McClintock and UK Neurogastronomy Symposium
The University of Kentucky recently hosted the first-ever conference of the International Society of Gastronomy. The scientist and chefs involved in the events are working to solve issues affecting cancer patients and many others with issues affecting their sense of taste. The Department of Physiology’s own Ti
Cardiovascular Research Is Personal for UK's Lisa Cassis
For University of Kentucky Vice President for Research Lisa Cassis the drive to conduct meaningful research is personal.
“You don’t go into it for the money, you go into it because you want to help people,” Cassis said.
Glen Campbell's Physician, Dr. Ron Petersen, to Speak
Dr. Totten invited to make oral presentation at annual Academic Surgical Congress
By Josh Shepherd,
Department of Surgery Publications Office
A UK Department of Surgery faculty member has been invited to make an oral presentation of research at the annual Academic Surgical Congress (ASC) in Jacksonville, Florida next February.
Crystal Totten, MD, who is both a departmental faculty member and a fellow in minimally-invasive surgery at UK, received the invitation from the ASC at the end of October.
Kentucky LEADS Collaborative Implements Multipronged Approach to Lung Cancer in Kentucky
Loria Presents Gender-Based Cardiovascular and Metabolic Research at 2015 APS Conference
Analia Loria, assistant professor of pharmacology and nutritional sciences at the University of Kentucky, will be a featured presenter at the First Physiology and Gender Conference organized by the American Physiological Society this week.
Barbara Phillips Elected President of the American College of Chest Physicians
Fellows, Faculty and Residents Participate in 7th Annual Bourbon Chase
Food, Flavor and Science: Neurogastronomy Symposium Begins Pursuit of Solutions for the Taste Impaired
Two women, seated at a table, told their stories in quiet tones. A group of chefs, some standing, others seated, leaned forward eagerly, clearly interested in what these two women had to say. They peppered the women with questions: did food taste better cold or hot? Was texture an issue? Did a glass of wine before dinner help or hurt the flavor experience?
