Fostering increased collaboration and innovation between Japan and San Diego, the University of California, San Diego has established the Japan Forum for Innovation and Technology (JFIT). The new program, which will be housed in UC San Diego’s School of Global Policy and Strategy (formerly School of International Relations and Pacific Studies), will serve as a hub for research on contemporary business, science and technology in Japan, as well as associated policies. The launch of the Japan Forum at UC San Diego was made possible by a $300,000 pledged gift from Japanese IT company, Broadband Tower, Inc.
The University of California, San Diego will host “An Evening with Mayim Bialik” on May 27 where the TV star best known for her roles in the current, popular CBS series “The Big Bang Theory” and “Blossom,” which aired on NBC from 1990 to 1995, will address campus students, faculty staff and alumni.
An unusual genomics research paper published this month by 940 students at 63 universities around the nation provided 16 undergraduate biology students at UC San Diego with an opportunity to conduct original research in a classroom setting, while becoming co-authors in a peer‐reviewed scientific journal.
When the late Warren Hellman and his wife, Chris, established the Hellman Fellows Program in the 1990s, their vision was to help junior faculty take their research to the next level. Now in its 21st year at UC San Diego, the program has supported 275 fellows who show capacity for great distinction in their research and creative activities.
In a three-minute TED-style talk, UC San Diego graduate student Alex Phan explained to University of California President Janet Napolitano and a panel of judges how his work developing a novel intraocular pressure sensor holds the potential to transform care for glaucoma patients and lead to better understanding of the disease. Phan was one of 10 graduate students to compete in the first UC-wide Grad Slam tournament, which took place May 4 in Oakland. Phan took third place and received a $1,000 prize for his presentation.
“Just announced call to dinner.” This key phrase jumpstarts commotion in the kitchen, everyone picking up the pace as though on fast forward. “Let’s get to work,” says Vaughn Vargus, executive chef at UC San Diego to his culinary team. The cold spring pea gazpacho is carefully ladled into 20 neatly aligned bowls, then the curly-q crème fraiche is added, and lastly, a fresh herb salad is placed perfectly in the center. After snapping a quick photo of the finished product, the first course is whisked away to the awaiting guests.
