May 24, 2022
Prof. Justin Smith receives Google grant for software ethics research
Computer science prof. receives highly competitive Google Research Scholar Program award to support research on making machine learning systems more ethical…
Faculty Research
May 11, 2022
In the media: CNBC features Prof. Erin Cottle Hunt’s Social Security research
Assistant professor of economics featured in CNBC article about her recent research on shortcomings with Social Security benefits.
Apr 22, 2022
Celebrated Shakespeare scholar continues exploration of race
Prof. Ian Smith is continuing to make important contributions to Shakespeare studies as he embarks on new research that speaks directly to issues of diversity…
Apr 21, 2022
Prof. Christopher J. Lee to assist journalists covering religion in Africa
Backed by a collaborative programming grant, the program will challenge mainstream media narratives and address indigenous religious belief systems that…
Apr 8, 2022
Prof. Joe Woo wins NSF grant to study atmospheric aerosols
National Science Foundation grant will support Woo and his student researchers as they study atmospheric aerosols, which contribute to the warming of the…
Apr 1, 2022
A conversation with Alan Pesky ’56
Lafayette College Trustee Emeritus Alan Pesky '56 will discuss his recently published memoir, More to Life than More: A Memoir of Misunderstanding, Loss…
Apr 1, 2022
The peculiar physics of the Wiffle ball
Prof. Jenn Stroud Rossmann discusses the Whiffle ball on Short Wave, NPR's science-themed podcast.
Mar 30, 2022
Upcoming lecture: Why you should love magnets
On April 14, Prof. Zoe Boekelheide will share the surprising properties of magnetism that arise in her research and their applications in modern technology…
Mar 28, 2022
Social Security spousal benefits not useful, new study reveals
New research from Prof. Erin Cottle Hunt reveals that the current system could be reconfigured to help couples by increasing survivor benefits.
Mar 22, 2022
Menu designs may lead to food waste, new study reveals
Economics professors Joaquín Gómez-Miñambres and Hongxing Liu shows that more limited menus can lower food waste, boost healthier eating.