Feature Stories
Updates every hour. Last Updated: 13-Aug-2025 04:11 ET (13-Aug-2025 08:11 GMT/UTC)
Professor uses immersive technology to push the limits of teaching
Texas A&M UniversityTexas A&M University Associate Professor Dr. Jinsil Hwaryoung Seo utilizes immersive technology and artificial intelligence to create virtual hands-on learning experiences that enhance student engagement and skill development.
Super-recognizers
Norwegian University of Science and Technology- Journal
- Applied Cognitive Psychology
You handle your child’s allergies and asthma at home: Who’s in charge at school?
American College of Allergy, Asthma, and ImmunologyInnovation Crossroads supports composite entrepreneur-Fellow Vinit Chaudhary
DOE/Oak Ridge National LaboratoryIs the return to office leaving women behind?
University of California - San DiegoResearchers help develop sensor to detect PTSD
University of Tennessee at KnoxvilleTAIGR: Testing the limits of AI on the power grid
DOE/Idaho National LaboratoryArtificial intelligence (AI) is becoming widely adopted across multiple industries, including the critical field of grid operations. The integration of AI into grid systems promises enhanced efficiency and reliability, but it also brings a host of new challenges.
The Texas A&M-trained tastemaker
Texas A&M AgriLife CommunicationsThe tart snap of lemonade. The creamy nostalgia of birthday cake frosting. The buttery crumble of pie crust.
Flavor is what pulls us back to childhood kitchens, family dinners or the first bite of something unforgettable. But behind every sip and bite is someone shaping that experience, blending science with storytelling.
For Lauren Muhlberger ’12, that someone is her.
There are 500 certified flavorists in the world, and even fewer of them are senior certified flavorists. Muhlberger has built a career out of designing the flavors people crave. Her lab is stocked not with test tubes or beakers but with tiny bottles that hold the power to trigger memory, joy or even surprise.
A star in the making…and brewing
US Department of Agriculture - Agricultural Research ServiceThe emerging grain crop, Kernza®, is now grown in 10 states across the U.S. and making its way into various food and beverage products, including baked goods, cereals, and beer. This development raises a significant question: Could this innovative grain enhance cropping systems and open new food markets in the United States?