UC San Diego's 10th Sustainable Food Expo was held at the Price Center on April 11. The event featured live chef demos, local sustainable restaurants, bakeries, food producers and farms—all with the goal of showing how daily food choices can help us contribute to a healthier and more sustainable future for all.
Research led by UC San Diego and Harvard has traced the evolutionary adaptations of octopus and squid sensing capabilities. The researchers describe for the first time the structure of an octopus chemotactile receptor, which octopus arms use for taste-by-touch exploration of the seafloor.
Students were welcomed on Triton Day to celebrate admission to UC San Diego, meet the university community, and learn about academic programs, student leadership opportunities, and the eight colleges.
That moment you find out you got accepted to UC San Diego!
A new study is providing an unprecedented examination of oxygen loss on coral reefs around the globe under ocean warming. Led by researchers at UC San Diego’s Scripps Institution of Oceanography and a large team of national and international colleagues, the study captures the current state of hypoxia—or low oxygen levels—at 32 different sites, and reveals that hypoxia is already pervasive on many reefs.
UC San Diego Health expanding care to patients with a multidisciplinary clinic in Bankers Hill that will provide specialized care in a centralized location.
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