School of Science and Engineering

News

From groundbreaking research and major funding wins to new leadership and student milestones, the Tulane School of Science and Engineering community is driving discovery at every level. Explore the latest news highlighting the faculty, students, and researchers shaping the future of science and engineering — in the lab, in the classroom, and across the Gulf Coast and beyond.

Investiture

Tulane honors Investitures in School of Science and Engineering

At the School of Science a

Lake Turkana

Tulane researchers uncover why breaking up is hard for some continents

Tulane University research

NSF

Tulane Professors Awarded NSF Grant to Establish New REU Site

Tulane University is proud to announce that Professors Noshir Pesika and Claiborne Christian from the School of Science and Engineering have been awarded a $364,263 grant by the National Science Foundation (NSF). This grant will be used to establish a new Research Experiences for Undergraduates (REU) Site at Tulane.

Archer Wheeler

Tulane School of Science and Engineering Celebrates Induction of Mark Wheeler ('89) and Amelia Archer into the Prestigious Paul Tulane Society

The Tulane School of Science and Engineering (SSE) proudly announces the induction of alumnus Mark Wheeler (’89) and his wife, Amelia Archer, into the distinguished Paul Tulane Society (PTS), recognizing their extraordinary commitment to advancing the university’s mission, particularly in the realm of cutting-edge technology and research.

image

Tulane students engineer unique aquarium art experience

Jinsy Hardison, a chemical engineering student at Tulane University, has been visiting the Audubon Aquarium since she was a kid. So when she had the opportunity to work with the aquarium for a service-learning project, she was thrilled.  

Hardison and her classmate, Eric Jackson, teamed up to design a device that transfers the stingrays’ motions into works of abstract aquatic art.  

“They’re very playful creatures,” said Hardison. “They kind of play with their food, which is a fun element of their personality that we could use when we were making this.”