College of Arts and Sciences

Researchers uncover brain cells fine-tuned to disappointment
Study: Pushing chicken and fish doesn't cut into beef
UO sociologist Richard York finds new meat sources simply drive additional consumption
How dining out has evolved over 200 years, and is still at it
Historian Hannah Cutting-Jones explores how eating out has changed with the times
Geri Richmond nominated for a top post in US Energy Department
The UO chemistry professor is asked to serve as undersecretary for science
Research project examines male pregnancy and microbes in fish
The Cresko Lab project focuses on the evolution of novel traits in seahorses and other fish
UO's science comics program is nothing to laugh about
The first-in-the-nation comics studies minor brings complex ideas to life via illustrations