Two U-M physicists awarded DOE Early Career Research grants
Junjie Zhu and Lu Li, assistant professors of physics, each have been awarded a five-year, $750,000 grant as part of the U.S. Department of Energy’s Early Career Research Program. The award supports the development of individual research programs of outstanding scientists early in their careers and is designed to stimulate research careers in the disciplines that are supported by the DOE Office of Science.
Any patent law changes should be limited, U-M attorney tells panel
Any further modifications to the patent-reform legislation signed into law last fall should be narrowly tailored, a U-M patent lawyer said at a congressional hearing in Washington, D.C., on Wednesday. Associate General Counsel Rick Brandon told the House Judiciary Committee that the U.S. Patent and Trademark Office is doing an excellent job of implementing the new law, but said discussions of "technical corrections" legislation that Congress might consider as a follow-on should be limited in scope.
Institute for the Humanities awards fellowships to faculty, graduate students
The Institute for the Humanities has awarded fellowships to nine faculty and eight graduate students to support research projects they will pursue during 2012-13.
Women's swimming coach Jim Richardson to retire
Women's swimming head coach Jim Richardson announced Wednesday he will retire June 30 after 27 seasons. The fourth coach in the history of the program, Richardson led the Wolverines to 14 Big Ten championships, including a record-setting 12 consecutive crowns from 1987-98.
The Michigan Difference
From homegrown to smartphone
Food banks are known for often lacking fresh produce, instead opting for shelf-stable, non-perishable foods. An article in LSA Today tells how U-M alumna Susan Evans and former LSA faculty member Peter Clarke want to help low-income families provide fresh, nutritious meals. For two decades they have worked to get fruits and vegetables into food banks. The final step in the mission: to show food bank clients ways to use all the fresh produce that is available. Evans and Clarke have developed a smartphone tool that customizes meal options for clients based on available produce.