Colorado State University researchers are recruiting additional participants for a study on text-based counseling for young adults with marijuana use problems.
Design and Merchandising Associate Professor Sonali Diddi is leading an interdisciplinary team of CSU researchers to better understand the fashion industry’s carbon footprint.
Last March, a campus normally humming with students shoulder-to-shoulder in labs, studios, classrooms and dining halls, went into sleep mode when nearly all campus operations moved to virtual settings where possible.
Casey Blackwatters (she/her) is a research associate in Colorado State University's Social Work Research Center.
The state-of-the-art facility, named for Department of Animal Sciences faculty member and autism advocate Temple Grandin, was created to be a place of healing, treatment, education and research for clients from diverse backgrounds. The center is the new home of one of the leading equine-assisted services education and research programs in the world.
Daniel Birmingham and his co-authors, Angela Calabrese Barton, from the University of Michigan, and Edna Tan, from the University of North Carolina at Greensboro, are being recognized for their article sharing their insights with the education field about ways that teachers can more equitably engage students from lower income communities of color.
The second annual Research Day took to virtual platforms to celebrate the outstanding research and creative scholarship in the College. This year, the events were spread out over multiple days, March 2 through 4
Some research has shown that ultra-fit athletes such as marathon runners can have cardiac damage such as heart scarring or arrhythmia, raising the question of whether too much aerobic exercise can be a bad thing.
A new study by Colorado State University researchers has demonstrated that for people with chronic mental health conditions, sometimes simple changes to daily routines can significantly improve their quality of life.
Ever wonder whether foods listed on restaurant menus as “healthy,” “organic,” or “low-fat” are actually nutritionally better than other menu items?