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Colin Rafferty
Associate ProfessorUniversity of Mary Washington
His research has taken him to the mountains of central Vietnam, the concentration camps of WWII, and the house of Rutherford B. Hayes.
Ronald Rogge
Associate Professor of PsychologyUniversity of Rochester
Rogge's research focuses on understanding dynamics within romantic relationships and families.
Prosanta Chakrabarty
E.K. Hunter Chair & Professor | Biological Sciences Curator of Fishes | Director, Museum of Natural ScienceLouisiana State University
Dr. Chakrabarty is a natural historian who studies fishes to better understand Earth history and evolution.
Gerald Joseph McAdams Kauffman, Jr., PhD.
Director - University of Delaware Water Resources Center. Associate Professor - Biden School of Public Policy & Administration. Interim Director - Interdisciplinary Graduate Program in Water Science & PolicyUniversity of Delaware
Prof. Kauffman focuses on drinking water science & policy: water supply, water quality, policy, handling droughts and floods.
Vicki J. Magley, Ph.D.
Professor of PsychologyUniversity of Connecticut
Professor Magley researches sexual harassment coping at individual and organizational levels
Matthew McGranaghan
Assistant Professor, MarketingUniversity of Delaware
Prof. McGranaghan studies the economics of consumer attention and the indirect effects of marketing interventions.
David Figlio
Gordon Fyfe Professor of Economics and EducationUniversity of Rochester
Figlio is an expert on educational, public, and social policy, including the link between health and education.
Gary Elkins, Ph.D., ABPP
Professor of Psychology and Neuroscience (Core Clinical Faculty)Baylor University
Expert in clinical psychology, health psychology & the science of hypnotherapy for menopause & sleep disorders.
Ana Maria Porras
Assistant ProfessorUniversity of Florida
Ana Maria Porras studies how the gut microbiome and tropical parasites regulate human health.
Valerie Duffy, Ph.D.
Professor, Department of Allied Health SciencesUniversity of Connecticut
Professor focused on how variation in taste affects food flavor and food preference, translated to healthier eating to reduce obesity risk.