Esteban Agudo sits in a orange chair in the quad of the Genome Sciences Building

Esteban Agudo

Esteban Agudo is a PhD student in the Department of Biology within the UNC College of Arts & Sciences. He explores how temperature affects the feeding rates of organisms living on reefs and how ...
a woman holds a bag of plasma

In Our Blood

In the last six months, researchers have engaged in countless studies to test therapies for treating COVID-19. Some have shown promise, but still nothing is a surefire solution. What if we are the ...
Timothy Sheahan

Carolina’s Coronavirus Lab

UNC virologists Timothy Sheahan and Ralph Baric have been working around the clock to develop new treatments and vaccines to fight the novel coronavirus. In this Q&A, Sheahan discusses current ...

Doing COVID-19 Dirty Work

Employing wastewater epidemiology — proven useful in outbreaks of polio and opioid use — UNC microbiologist Rachel Noble is leading a state-wide collaboration tracking novel coronavirus outbreaks ...
Clare Harrop

Clare Harrop

Clare Harrop is a research assistant professor in the Department of Allied Health Sciences within the UNC School of Medicine and a fellow in the FPG Child Development Institute. She studies early ...
Baba Mass

Baba Mass

Baba Mass is a research technician in the Voruganti Lab within the UNC Nutrition Research Institute. He studies how genes and diet impact serum uric acid levels — a chemical created when the body ...
a cutting board with a DNA strand made out of food

Unlocking the Genetics of Eating Disorders

Eating disorders have long been discussed in strictly psychiatric terms, but a study from the UNC Center of Excellence for Eating Disorders is reconceptualizing these illnesses. Through international ...
Fu Pei-mei cooks on her cooking show in the 1980s

The Joy of Chinese Cooking

Michelle T. King’s research on culinary nationalism and Chinese cuisine lands at the intersection of gender, food, and transnational Chinese identities. Her newest book project explores these topics ...

Taking a Bite Out of Meat Allergies

Food allergies have long baffled scientists — much is still to be learned about how they develop and why certain people are more susceptible than others. Researchers at UNC may be able to answer some ...
On the left, red frosting spells out the word "muted" on speckled table; on the right, a loaf of bread is dusted with flour, making a design of a raised fist inside the female symbol

Food Fights

Food is so much more than what we eat, nourishing us beyond our bodies. This sentiment lies at the core of PhD student K.C. Hysmith’s research. She studies the deeply ingrained cultural meaning of ...
Priscilla Layne

Priscilla Layne

Priscilla Layne is an associate professor in the Department of Germanic and Slavic Languages and an adjunct assistant professor in the Department of African, African American, and Diaspora Studies ...
Johnny Randall

Johnny Randall

Johnny Randall is the director of conservation programs at the North Carolina Botanical Garden. He researches rare plant reintroduction and Venus flytrap genetics as they relate to conservation ...