Research
2021.05.14
Researchers discover common gut bacteria’s role in fish development
In a new study researchers from the Center of Evolutionary Hologenomics have uncovered novel…
The Hologenomic approach introduced by Professor Tom Gilbert and colleagues at Center for Evolutionary Hologenomics
News
Research
2021.05.05
New study reveals correlation between salmon health and gut microbiome
Researchers from the Center of Evolutionary Hologenomics have revealed a correlation between gut…
PhD Course
2021.03.31
First of its Kind PhD Course on Hologenomics
Applying a hologenomic perspective to ongoing or upcoming research projects will now be made more…
Book Release
2021.03.16
"Delicious" Reinterprets Humanity’s Relationship to Food and Flavor
Book Release: Associate Professor and Center PI Rob Dunn’s new book Delicious: The Evolution of…
Earth Hologenome Initiative
2021.02.15
The Earth Hologenome Initiative
The Center of Evolutionary Hologenomics has launched the Earth Hologenome Initiative led by…
FindingPheno
2021.02.08
FindingPheno develops new tools to disentangle biological interactions between host and microbiomes
This newly funded EU Research and Innovation Action awarded to Assoc Prof Shyam Gopalakrishnan and…
Calendar
24 June 2021,
15:00-16:30
Harnessing the Hologenome for our Sustainable Future
Seminar on Harnessing the Hologenome with four leading experts in their field.
10 June 2021,
22:00
Inuit Fermentation: Animal-based & Archaic
As part of the Arctic Indigenous diet, Inuit fermented foods are all animal-sourced, even the ones made from plants. From the stomach content of the caribou to the seabirds in sealskins, this short seminar introduces Inuit fermented foods illustrating how these rare foods present us with an opportunity to appreciate the diversity of dishes and flavors that might come from an entirely animal-sourced diet. Aviaja Hauptmann, who is an Inuk microbiologist, will discuss the role that Inuit fermentation has played and has the potential to play in the future.
20 May 2021,
22:00
The Sourdough Library
The sourdough library is unique in the world. Right now, 128 starters from 25 countries are kept in mason jars to be preserved for the future. Their biodiversity is kept for the following generations and all subjects of study.