UConn Today reported on two new patented UConn chokeberries, which will be available in garden centers for spring 2018. They were developed by the Department of Plant Science and Landscape Architecture Professor Mark Brand. See also UConn Research Innovation Newsletter.
By Patsy Evans
Jessica Olivar is a first-generation Latina student studying animal science. Olivar plans to be a veterinarian and has been preparing by volunteering much of her time to work with animals. She also serves as a College Ambassador. Here is what she said in an interview.
What attracted you to UConn?
UConn had the best animal science program compared to the other schools I was looking at. I wanted to go to a large school but also one that was close to home. Living only an hour away from UConn and the in-state tuition also definitely helped me make my decision.
What is your major, and why did you choose it?
I am an animal science major. I knew that I wanted to be a veterinarian all through high school. I started volunteering at my local veterinary clinic while I was in high school. I would take my cats there for their annual checkups and I asked about volunteering. The experience helped me decide to major in animal science as I felt it would most help with my academic and career plans.
“Our goal is to improve the nutritional well-being and health of individuals and families, through teaching, research and outreach programs,” says Sung Koo, professor and head of the Department of Nutritional Sciences. “According to Academic Analytics, our department is nationally ranked in the 95th percentile among 83 similar programs. The healthcare industry is booming, and job potential is great.”
“For example, there is a growing demand for registered dietitians, both locally and nationally, while at the same time there is a demand for advanced degrees in nutrition and health-related disciplines,” Koo points out. “Over the past fifteen years, student enrollment in the Department of Nutritional Sciences has increased from 50 to nearly 200, in part due to the national emphasis on nutrition and health. Our program is designed to increase the workforce in the area of health and wellness.”