This is a selection of source and story ideas compiled by UMass Lowell media relations. We are available to assist with these as well as any other source or content needs. Interviews are available by phone, email or online.
UMass Lowell faculty experts are available to discuss:
- The threat of domestic and foreign terrorist attacks against the U.S. as the nation observes the 20th anniversary of Sept. 11 on Saturday;
- Why warming in the Arctic is contributing to a rise in severe weather events across the country, including in the Northeast where heavy rains have fallen this summer.
Contact UMass Lowell media relations if you need an expert source on any subject.
The stories below were developed by UMass Lowell and may be used as a press release or in their entirety. Contact UMass Lowell media relations
to arrange interviews or for high-res photos.
Researchers developing wireless sensor network to detect coronavirus
A research team led by UMass Lowell is creating and testing a low-cost, automated wireless sensor network that aims to detect the virus that causes COVID-19 in the air and in wastewater in real time, to predict potential outbreaks before they occur. UMass Lowell’s Sheree Pagsuyoin, associate professor of civil and environmental engineering, is leading the project, which recently placed third in the first-ever international competition hosted by The Trinity Challenge, a global coalition of educational and research institutions, corporations and nonprofits committed to identifying and responding to world health emergencies. See the full story
Nutrition professor: A sustainable diet is a healthier diet
Kelsey Mangano, director of UMass Lowell’s nutrition program and associate professor of biomedical and nutritional sciences, offers ways to establish a healthier diet, whether you’re a student heading back to class or simply planning more satisfying, sustainable meals for yourself or your family. There are three keys to helping the environment while improving our health, she says: Eat a wide variety of foods, cut portion sizes and food waste and substitute plant proteins for some animal proteins. See the full story