Nina Wurzburger, assistant professor in the Odum School of Ecology, conducts research in ecosystems ranging from tropical rainforests to the arctic tundra and counts working with students in the field among the highlights of her career.
Timothy Adams, Heyward Professor of Music and Chair of Percussion in the Hugh Hodgson School of Music, loves to spend one-on-one instructional time with his students.
Sun Joo (Grace) Ahn, founding director of the Games and Virtual Environments Lab in the Grady College of Journalism and Mass Communication, is exploring how digital technology can be used to encourage better food choices, more physical activity and better…
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.
Kent Barnett, an assistant professor in the School of Law, says the ideal student is not only professional and prepared but also curious, kind and “always ready to laugh.”
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.