Rutgers has the answers to life’s big questions! Rutgers NJAES Extension Specialist in Forestry Mark Vodak explains how the shorter days and cooler nights affect the production of chlorophyll.
Produced by the New Jersey Climate Adaptation Alliance, this video provides a comprehensive overview about impacts of a changing climate to people, places and valuable assets throughout the Garden State. Rutgers Professor of Environmental Sciences Tony Broccoli, Distinguished Professor at Bloustein School of Planning and Public Policy Michael Greenberg, Executive Director of Voorhees Transportation Center Jon Carnegie and other noted representatives from New Jersey address these issues. Support for this video has been provided by the Kresge Foundation and Rutgers University. For more information go to njadapt.rutgers.edu and www.njadapt.org.
Radon professionals know radon is a silent, invisible killer, but many homeowners don’t think it could be a serious problem in their homes. The Eastern Regional Radon Training Center (ERRTC), a part of Rutgers NJAES Office of Continuing Professional Education, provides training for professionals to become certified as radon measurement or mitigation service providers. ERRTC is one of four Regional Radon Training Centers established by the U.S. Environmental Protection Agency (EPA).
Urban ecologist Mariellé Anzelone (CC ’93, GSNB ’00) leads “Plants are Cool, Too!” video series host Chris Martine through Inwood Hill Park, NYC’s primeval urban forest on the northern end of Manhattan. Martine is the David Burpee Chair in Plant Genetics and Research at Bucknell University, and the video series highlights intriguing plant research. This episode was partially sponsored by the Rutgers School of Environmental and Biological Sciences and the Department of Ecology, Evolution and Natural Resources. Also watch the episode shot on Cook Campus where Martine investigates Prof. Lena Struwe’s research on parking lots weeds.
Every August, over 60 food industry professionals from all over the U.S. and abroad converge on the Cook campus with a common goal: to attend the Introduction to Food Science short course offered by the Office of Continuing Professional Education (OCPE) where they learn both the fundamentals and emerging technologies of food science. In a jam-packed five days – starting with a networking dinner and culminating with a tour of the Rutgers Sensory Evaluation lab – participants experience topics like food chemistry, nutrition, microbiology, color, sensory evaluation, and food engineering, all presented by top researchers, faculty and industry experts. It is one of six food industry training courses offered each year by OCPE. Learn more about the Introduction to Food Science class.