SBU News

Press Clips

LI researchers may gain from $40 million state fund for biotech startups

Newsday

Richard J. Reeder, vice president for research at Stony Brook University, said SBU researchers are “poised to make great strides in biodefense.”

Center for Well Being at Peconic Landing to bring expanded health care to East End

Suffolk Times

Peconic Landing plans to expand its medical services with a new Center for Well Being, expected to open in April 2022. The center, established in partnership with Stony Brook Medicine, will bring in more specialty care physicians to the East End. Many plan to hold office hours for the community at large, according to a press release.

When birthdays, songs, other things can spark grief long after a loved one’s death

Washington Post

“A lot of people use the metaphor of waves of grief — just when you think you are getting back on your feet, you are knocked over by a wave that you didn’t see coming, says Camille Wortman, professor emeritus at Stony Brook University and an expert on grief and bereavement. “I think that’s a good metaphor.”

No. 631: On Dames, NASA And Hydrogen-Based Fuels – With Fresh-Baked Cookies

Innovate LI

The NSF’s Designing Materials to Revolutionize and Engineer our Future program has awarded a $1.8 million grant to Stony Brook University scientists investigating and developing hydrogen-resistant materials for energy storage and transportation applications. The work – in collaboration with researchers from Stanford University, MIT, New Mexico’s Sandia National Laboratories and industrial partners National Grid and Exxon Mobil – could result in “a highly flexible carrier [with the] potential to store more dispersed renewable energy at a lower cost,” according to project lead T.A. Venkatesh, an associate professor in SBU’s College of Engineering and Applied Sciences.

Dr. On Chen from Stony Brook Medicine LIVE on LI in the AM w/ Jay Oliver! 9-30-21

103.9 LI News Radio

Dr. Chen, director of Stony Brook Medicine’s Intervention Cardiac Services, talks about heart health.

Is climate change altering the marine food web?

Phys.org

Climate change is redistributing biodiversity globally, and distributional shifts of organisms often follow the speed and direction of environmental changes. Research by scientists at Stony Brook University’s School of Marine and Atmospheric Sciences (SoMAS) reveals that this phenomenon is affecting where large marine mammals are distributed relative to their prey species, which could have important implications for marine food web dynamics. Their findings are published in Scientific Reports.

Harold L. Paz Named EVP For Health Sciences At Stony Brook

Three Village Patch

Stony Brook University President Maurie McInnis announced today that Harold “Hal” Paz, M.D., M.S., currently Executive Vice President and chancellor for health affairs at The Ohio State University and Chief Executive Officer of the Ohio State Wexner Medical Center, has been named Executive Vice President for Health Sciences at Stony Brook University, effective October 4, 2021.

Stony Brook Southampton adds speech pathology program unique to Suffolk County

Suffolk Times

Stony Brook University Southampton celebrated the expansion of facilities for its speech-language pathology program with a ribbon-cutting ceremony last Friday. The program — introduced in 2020 and the first of its kind in Suffolk County — is designed to meet rising demand for professionals in the field.

Experts focus on lipids at Stony Brook University Heart Institute

Times Beacon Record

Specialty heart care is once again expanding at Stony Brook Medicine with the addition of the Center for Advanced Lipid (Cholesterol) Management at the Stony Brook University Heart Institute, the first of its kind in Suffolk County. Lipids are fatty substances in the blood that can lead to blockages in heart arteries. The new center will use testing tailored to each patient to get a complete understanding of inflammatory markers, lipid profile, apolipoprotein B levels and more. From there, Stony Brook experts can develop a cardiac disease prevention and cholesterol management plan.

Culinary input from former student stamps Stony Brook University’s new Indian concept with authenticity

Food Service Director

Tadka, Essence of India, is one of three new concepts at Roth Food Court on the Long Island, N.Y., campus of Stony Brook University. “Student demand for Indian cuisine has been very strong, so when we remodeled Roth Hall, Tadka was part of the plan,” says Peter Klein, CulinArt’s director of culinary development on campus. “We have a large South Asian population of students, many of whom are away from home for the first time. The recipes and ingredients had to be authentic, not fusion.” So Klein’s team partnered with Kenny Desai, a recent Stony Brook graduate who is currently employed by the university. “She wanted to lend her voice and menu ideas to the concept,” says Klein.

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