News

Collaborating with Michael Zilis, a fellow political science professor, Wedeking has combined efforts with the computer science program at UK to create an application that collects online news stories about the Supreme Court to compile the data in textual stories. 

Faculty and staff with the UK College of Agriculture, Food and Environment are collaborating with many community leaders in Martin County to improve the county’s built environment infrastructure, increase food accessibility and encourage healthier eating and shopping.

UK is tackling many of Kentucky’s toughest health issues through research aimed at making documented, measured progress. In this edition of the Behind the Blue Podcast, Carl Nathe talks with Havens about a project to combat Hepatitis C.

When students come to the UK, they discover many opportunities that ignite their passion. For Kyra Seevers, Kristina Gessel and Stephen Parsons, that opportunity was undergraduate research.

Nearly 40 percent of women diagnosed with breast cancer will require a mastectomy. For those patients, breast reconstruction surgery is a valuable part of breast cancer care as studies show it improves quality of life, self-esteem and sexuality.

Ten years ago, UK administrators, students, faculty and staff made the decision to become a tobacco-free campus. Since then, the university has become a healthier place to live, work and learn.

Sue Roberts, associate provost for internationalization and professor in the Department of Geography at UK, has been named a fellow of the American Association of Geographers (AAG).

UK Professor of Pharmacology and Nutritional Sciences Nancy Webb, Ph.D., has been honored by the American Heart Association with the Arteriosclerosis, Thrombosis, and Vascular Biology (ATVB) Distinguished Achievement Award.

Bridges are a crucial component of Kentucky's infrastructure — providing access between regions and cities and linking workers to jobs. But as traffic continues to increase, bridges across the state are aging at an accelerated pace.

Dr. Jennifer Smith's work highlights a specific gene that makes certain compounds taste bitter, making it more difficult for some people at risk of cardiovascular disease (CVD) to add heart-healthy veggies to their diet.