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.”
Jason Colquitt, the William Harry Willson Distinguished Chair in the department of management, wants his students to see the value in supplementing their experience and intuition with science-based wisdom.
Professor Pamela Orpinas has trained hundreds of teachers, parents and students in the prevention of bullying, and she incorporates that experience into her teaching in the College of Public Health.
John Maltese, the Albert Berry Saye Professor and head of the department of political science, says that getting students engaged in a topic and then getting them to think carefully and analytically about it makes teaching fun. Outside of the…
Merryl Alber, professor of marine sciences and director of the UGA Marine Institute on Sapelo Island, focuses her teaching, research and service on coastal ecosystems and how they might change in the future.
Kyle Johnsen, an assistant professor in the College of Engineering, says that both his teaching and research are grounded in the idea that social, context-rich, active and hands-on activities are extremely powerful learning vehicles.
The Plant Genome Mapping Laboratory that Regents Professor Andrew Paterson directs addresses dimensions of plant biology relevant toward a more bio-based economy, balancing increased food security with expanded bioenergy supplies while mitigating the challenges of a looming worldwide water crisis.…
Elizabeth Howerth, a professor in the College of Veterinary Medicine, says the diversity inherent in the field of pathology ensures that she and her students are never bored.
Professor Bob Fecho joined the College of Education faculty to help pre-service and in-service teachers negotiate the complexities of their profession. He says his ideal students are the ones sitting in his classroom at any given moment.
Elizabeth Andress, professor of foods and nutrition and director of the National Center for Home Food Preservation, shares her knowledge of food processing and safety across the state and nation—as well as in classrooms at UGA.