To enhance its educational and cultural offerings, AUC's Distinguished Visiting Professor program brings a number of eminent scholars, writers, and artists to campus for short-term lectureships or workshops. Leading scholars of religion, prominent historians, expert law professors, and world-renowned scientists are among the broad array of distinguished visiting professors who come to AUC each year to teach, conduct research and deliver public lectures. Through these visits, the University serves as a prime venue for the exchange of ideas, intellectual debate and cultural outreach.
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(NYTIMES) - I ve had my first Covid-19 vaccine jab, drawn from the limited supply of the AstraZeneca doses that has made its way to the developing world. As a senior, I m part of a so-called priority sector eligible to receive it in the Philippines, a country where less than 0.3 per cent of the population has been fully vaccinated - versus 32 per cent in the United States. I m one of the lucky ones.
Globally, more than 1.16 billion doses of Covid-19 vaccine have been administered as of Monday. Over 80 per cent have gone to people in high- or upper-middle-income countries and only 0.2 per cent to those in low-income countries like the Philippines. At present, India is suffering from a devastating surge of the virus, with over 350,000 infections and 3,000 deaths recorded daily over the past few days. (These figures most likely undercount the full extent of the horror.) Only 2 per cent of its people have been fully vaccinated. While US President Joe Biden s recent deployment of aid to
Comments Off on Reinventing the Future of Food
AMHERST, Massachusetts, January 7, 2021 (ENS) – Technologies like 3-D printing and lab-based meat now enable us to create food in new ways that have left the whole world with an array of new possibilities.
“There are so many exciting things going on in the food science area,” says David Julian McClements, professor of food science at the University of Massachusetts Amherst. “We’re in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.”
McClements’ most recent book, “Future Foods: How Modern Science is Transforming the Way We Eat,” investigates the intersection of food and science today, not just for students but also for the general public. The book explores the use of technology and design principles to create foods of the future that are more sustainable, healthier, and tastier than foods are today.
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