Zebrafish research ignites students’ scientific curiosity

“A lot of buzz” was generated for the Biology 4230L lab when the gene-editing technology, CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats), was introduced in 2013. The increase in course enrollment - from 10 students to now more than 60 students - can be attributed not only to the introduction of CRISPR, but to the hands-on, student-driven learning structure of the lab.

Meats Lab turns students into educated consumers

Students in AnSci 2700: Foods of Animal Origin learn how to grade beef, chicken, lamb and pork carcasses and assign value to them. Once the class has honed their meat cutting skills, the meat is packaged and frozen or further processed before being distributed to food pantries or sold at the Meats Lab sales room in Kildee Hall.