University of Connecticut

University of Connecticut University of Connecticut

352 Mansfield Road, Storrs, 06269, CT, US

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About

The University of Connecticut (UConn) is one of America’s top 20 public universities, according to U.S. News & World Report. It is home to more than 31,000 students, 1,300 faculty, 230,000 proud alumni, and a handsome husky named Jonathan. The University has fourteen schools and colleges: Agriculture and Natural Resources, Business, Dental Medicine, Education, Engineering, Fine Arts, Law, Liberal Arts and Sciences, Medicine, Nursing, Pharmacy, and Social Work. Students can choose from eight undergraduate bachelor's degrees with 102 possible majors, as well as seventeen graduate/doctoral degrees and five professional degree programs (MD, JD, etc.). UConn's main campus in Storrs is admitting the highest-achieving freshmen in University history. Student diversity continues to increase, as does the number of honors students, valedictorians and salutatorians who consistently make UConn their top choice. It's a great time to be a Husky!

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Experts (145)

Marie Coppola, Ph.D.

Marie Coppola, Ph.D.

Associate Professor, Department of Psychological Sciences

Associate Professor in the Department of Psychological Sciences focused on language acquisition, ASL, deaf culture, and cognitive science.

Sign Language Structure Cognitive Development Language Emergence Homesign Number Cognition Lange Acquisition

Frank Costigliola, D.Phil.

Frank Costigliola, D.Phil.

Distinguished Professor, Department of History

Distinguished Professor specializing in modern history, United States foreign relations, and the United States in the 20th century.

Historical Political Figures History U.S. Foreign Relations Twentieth Century History American History Modern History

Robin Coulter, Ph.D.

Robin Coulter, Ph.D.

Department Head, Professor of Marketing

Professor Robin Coulter is an expert in consumer behavior issues with strategic marketing implications.

Visualization Consumer Research Numerical Cognition Branding Cross-Cultural Consumer Behavior Global Citizenship Brands Emerging Markets Price Perceptions Digital Marketing

Thomas Craemer, Ph.D.

Thomas Craemer, Ph.D.

Associate Professor of Public Policy

Thomas Craemer is an expert on slavery reparations, racial bias and the psychology of racism.

Diversity and Inclusion Race Related Policies Race Relations Race Psychology of Race Public Opinion and Survey Research Slavery Reparations

Stephen Crocker, Ph.D.

Stephen Crocker, Ph.D.

Associate Professor of Neuroscience and Associate Director of Neuroscience Graduate Program

Prof. Stephen Crocker is an expert on how the immune and nervous systems interact and how this balance is disrupted.

Nervous System Neuroscience Immune System

Dennis  D’Amico, Ph.D.

Dennis D’Amico, Ph.D.

Associate Professor of Animal Science Food Safety

Dennis D'Amico's research and outreach efforts focus on improving the safety and quality of milk and value-added dairy products.

Dairy Science Dairy Industry Food Microbiology Food Safety Standards Food Science

Andrew  Deener, Ph.D.

Andrew Deener, Ph.D.

Professor of Sociology

Andrew Deener is a professor of sociology at the University of Connecticut.

Food Systems Gentrification Economic Sociology Culture City Development

Lindsay Distefano, Ph.D

Lindsay Distefano, Ph.D

Department Head, Associate Professor of Kinesiology

Lindsay DiStefano works to promote safe physical activity in children through physical literacy development and sport-injury prevention.

ACL Youth Athletes Motor Development Injury Prevention Physical Literacy Physical Activity Anterior Cruciate Ligament Sport Safety

Alexis Dudden, Ph.D.

Alexis Dudden, Ph.D.

Professor, Department of History

Professor of History specializing in modern Japan and Korea, and international history.

History/Memory Modern Korea Modern Japan Territorial Disputes Japan-Korea Relations

Valerie Duffy, Ph.D.

Valerie Duffy, Ph.D.

Professor, Department of Allied Health Sciences

Professor focused on how variation in taste affects food flavor and food preference, translated to healthier eating to reduce obesity risk.

Community-based Interventions Flavor Smell Nutrition Food Preference Taste Health Promotion Obesity

Industry Experience (2)

  • Education/Learning
  • Research