For the sixth year in a row, the UConn Creamery has taken home awards from the annual American Cheese Society Judging and Competition. The Chipotle Queso Blanco and the Green Chile Queso Blanco were recognized for excellence amongst 1742 products from over 250 entering companies. The Chipotle and Green Chile cheeses were awarded second and third place in their category, respectively.
The cheeses can be purchased at the UConn Dairy Bar.
Alumna Sarah Robbins (’18), was recently selected as the University of Baltimore (UMB) Institute for Clinical & Translational Research (ICTR) / Clinical and Translational Science Award (CTSA) TL1 Pre-Doctoral Clinical Research Scholar.
The UMB ICTR/CTSA TL1 Program is a training/career education program helps promote careers in translational research.
Robbins was a dual major in pathobiology and veterinary science and molecular and cell biology.
Extension Educators Emily Wilson, Cary Chadwick and David Dickson of the UConn Center for Land Use Education and Research created a map last year that was included in Volume 34 of the Environmental Systems Research Institute (ESRI) Map Book. A new volume of the Map Book is published every year and distributed to attendees of the ESRI International User Conference. Details about the map can be found on the ESRI website.