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...mixture allows roundworms to launch “a pathogenic attack” against the insect larvae and to subsequently consume it as food, according to the study’s co-author Renee Kontnik, a BCMP research assistant...

Author: By Juliana L. Stone, CONTRIBUTING WRITER | Title: Roundworm Bacteria Research Shows Promise for Development of New Antibiotics | 2/19/2010 | See Source »

...Proline charges the bacteria’s proton motive force, and that’s what gives the microbe the energy to be virulent and produce the toxins,” said co-author Jason M. Crawford, a BCMP research fellow...

Author: By Juliana L. Stone, CONTRIBUTING WRITER | Title: Roundworm Bacteria Research Shows Promise for Development of New Antibiotics | 2/19/2010 | See Source »

Mount says she plans to focus on developing a more holistic approach to organizing opportunities in international study, public service, and research...

Author: By Jillian K. Kushner, CRIMSON STAFF WRITER | Title: Robin Mount Takes Charge of New Office | 2/18/2010 | See Source »

This priority is in line with Dean of the College Evelynn M. Hammonds’s plan to develop research opportunities in the humanities, as well as University President Drew G. Faust’s goal for more students to engage in public service, according to Mount...

Author: By Jillian K. Kushner, CRIMSON STAFF WRITER | Title: Robin Mount Takes Charge of New Office | 2/18/2010 | See Source »

...foundation will grant fellowships to 20 or 25 young cooks a year so they may spend 12 months working with El Bulli's core staff, investigating new techniques and developing new flavors. Discussions led by prominent chefs and leaders in art and design will complement their research. Each year, the foundation will release a book and video that catalog its discoveries, and a team will disseminate those ideas at chefs' conferences and culinary schools. The fellows will also help Adrià compile an encyclopedia of contemporary cuisine. To accommodate all this, El Bulli will expand. The sleek, airy kitchen...

Author: /time Magazine | Title: What Will the World's Best Restaurant Become Next? | 2/18/2010 | See Source »

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