The 19th annual Love Your Libraries Fun Run benefiting UT Libraries will take place Saturday, March 5, at Circle Park on campus. The event is sponsored by Comcast and hosted by the UT Knoxville Graduate Student Senate.
The University of Tennessee Space Institute (UTSI) Aviation Systems Program received a NASA award, totaling a maximum of $10 million over the next two years, to provide flight and engineering support for the conduct of airborne science missions. UTSI was one of seven of NASA’s new Aircraft Catalog Blanket Purchase Agreements awarded this month.
Researchers and physicians are not saying eating broccoli can prevent or treat cancer, but they have found a link between bioactive nutrients from plants and advanced prostate cancer. Jay Whelan, professor and head of the nutrition department, will speak as part of the UT Science Forum on “Will Eating an Extra Serving of Broccoli Help
What makes a children’s book excellent? This is one of the topics that educators and child development experts will discuss at a one-day conference on April 2 in Knoxville. The conference will be held at Hardin Valley Academy and is sponsored by the Center for Children’s and Young Adult Literature (CCYAL) at UT and by
Brian Barber, director of the Center for the Study of Youth and Political Violence at UT Knoxville, is in Egypt to learn firsthand how the country’s youth successfully overthrew their country’s government using modern technology and social media.
Got the next big idea? Think you might have an entrepreneurial streak? Like challenges and the chance to make an impact? If so, UT Knoxville’s Anderson Center for Entrepreneurship and Innovation, housed in the College of Business Administration, invites you to enter the fourth annual Business Plan Competition.
Take an Indian favorite, add an Italian dish and mix it with a good dose of Greek fare. That’s the recipe for this week’s Ready for the World Café. The menu includes curry chicken, shrimp with spinach, tomatoes and feta, lemon-pepper pork loin, ravioli with mushroom sauce, orzo and wild rice salad, ratatouille and Greek