July 15, 2026
TCU Department of Nutritional Sciences Chair Gina Jarman Hill shared her expertise in a recent New York Times article exploring the health benefits of cucumbers.
The College of Science & Engineering at TCU has purchased two cutting-edge instruments: a Keyence VHX7000 and a Raman microscope.
Anne VanBeber, PhD, RD, LD, CCMS, CFCS, FAND, shares her expertise on the benefits of anti-inflammatory foods with Woman’s World magazine.
TCU Nutrition and TCU Dining are cooking up success, winning the 2024 Most Innovative Wellness and Nutrition Program of the Year by the National Association of College & University Food Services (NACUFS).
TCU's Institute of Behavioral Research launches its "Beauty Shop Study" to educate and empower local stylists about HIV prevention.
Anna Menon, B.S. Math '08, is scheduled to launch this summer on SpaceX's Polaris Dawn mission.
TCU’s youngest undergraduate is about to be its youngest Ph.D.
Cayla Prophater is a biology major, Pre-Health student, NCAA swimmer, president of the TCU Pre-Dental Club, and now, a published author. Her children's book “Stella the Shark Has a Toothache” was inspired from integral opportunities in and out of the classroom.
TCU’s College of Science & Engineering hosted its 21st annual Michael and Sally McCracken Student Research Symposium (SRS) spotlighting undergraduate and graduate student research.
Twenty-five years ago this month, a tragic event occurred that seemed to forever shift our culture: the mass shooting at Columbine High School. TCU psychology instructor Nur Cayirdag spoke to TCU News about how the event has impacted our culture and where we find ourselves today.
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