Jefferson Chapman, director of the McClung Museum of Natural History and Culture, talks about a really big idea–the addition of a “big,” 2,400-pound, twenty-four-foot-long bronze skeleton of an Edmontosaurus annectens, a hadrosaur (or duck-billed) dinosaur to the museum.
Kathy Kidd and Kathryn Humber at UT’s Early Learning Center talk about the big idea of having the children and staff grow much of their own food in an effort to eat healthier. They want the school’s new kitchen garden to be a model for the community and a training ground for early childhood educators on gardening with young children and families.
Campus is now home to the oldest and the newest Volunteer. A 2,400-pound, 24-foot-long bronze skeleton of an Edmontosaurus annectens—a hadrosaur, or duck-billed dinosaur—was installed today outside the front entrance of the McClung Museum of Natural History and Culture as part of the museum’s fiftieth anniversary celebration.
Curtis Rose, alumnus of the College of Communication and Information and senior vice president of digital strategy at Erwin Penland, has the big idea of combining consumer psychology and digital capabilities to grow your business.
Eighteen percent of the adult population in the US lacks a high school credential. Many go back to school to earn their General Educational Development credential, better known as the GED. Yet, half of those who teach GED programs say they don’t feel prepared to provide reading instruction. Steve McCallum, department head in education psychology and counseling, worked with professors Sherry Bell and Mary Zeigler to develop a test to assess instructors’ knowledge base. Better teachers could mean more GEDs.
How cool would it be for food to taste exactly how you want it to? Andrew Foust, alumnus of the College of Communication and Information and digital business director at McCormick Spices, has the big idea of creating a mechanism to personalize spices.
What does a classroom look like with no “front”? Stop by the Humanities and Social Sciences Building to find out. Bill Dunne, chair of the classroom upgrade subcommittee and associate dean of the College of Engineering, had the big idea of renovating classrooms to foster student-centric learning.
Imagine a place where you get to convert ideas into tangible and functional prototypes. Professor Lee Martin in the Department of Industrial and Information Engineering had the big idea to start the Ideation Lab, or iLab, with his colleague, Professor Xueping Li.
Did you know that a UT journalism professor is sparking an industry trend in textbooks? Jim Stovall has the big idea of converting journalism textbooks to a multimedia platform.
Jennifer Akerman, adjunct assistant professor in architecture, has the idea to develop an “urban food corridor” in Knoxville. Her students have been going to various places to learn a variety of urban farming techniques. Local food growing is more sustainable than industrial food systems and processing.