Tai Guo, a professor in the College of Veterinary Medicine, studies the relationship between early exposure to endocrine disruptors and diseases such as diabetes and asthma.
Robert Warren, Josiah Meigs Distinguished Teaching Professor in the Warnell School of Forestry and Natural Resources, stresses to his students that they are most likely to succeed in life—both personally and professionally—if they are able to think critically and objectively…
Mable Fok, an assistant professor in the College of Engineering, introduces students to state-of-the-art technologies as well as basic knowledge to lay the foundation for breakthroughs in research.
Cari Goetcheus, an associate professor in the College of Environment and Design, tries to instill in her students the value of giving back to the community within which they will live.
Susan Wilde, an assistant professor in the Warnell School of Forestry and Natural Resources, views teaching, research and service as highly interrelated and complementary efforts.
College of Engineering professor Mark Eiteman wants students to understand and apply approaches to solving technical problems rather than just memorizing information, since many problems they will encounter don’t have easy answers.
Laura Zimmermann, an assistant professor whose work focuses on the intersection of political science and economics in developing countries, conducts research that has implications for policymakers around the world.
Shannon Holmes, an assistant professor in the College of Veterinary Medicine, uses advanced diagnostic imaging techniques, particularly magnetic resonance imaging, both as a clinician in the Veterinary Teaching Hospital to diagnose different health issues in clients’ pets and as a…
Valerie Boyd, the Charlayne Hunter-Gault Distinguished Writer in Residence in the Grady College of Journalism and Mass Communication, emphasizes to students the importance of well-reported, well-researched writing that connects with readers.
Michael Doyle, director of UGA’s Center for Food Safety, helps the food industry—from the farm to your fork—produce safe food while also educating students and consumers.