News

A new option for co-op experiences at nonprofits is part of a pilot program being developed by a College of Art and Design faculty member. Professor Susan Lakin said the aim of the program is to both fill a need at nonprofits for digitally fluent staff and to provide an important experience for students interested in working closely with community organizations.

WROC-TV talks to Amit Batabyal, the Arthur J. Gosnell Professor of Economics, about the effects of supply and demand on gasoline prices.

The Rochester Beacon cites research by the Center for Public Safety Initiatives

The Tech Policy Press podcast features Evan Selinger, professor of philosophy,  discussing his new academic article on Amazon Ring.   

Essay written by Evan Selinger, professor of philosophy, published by The Boston Globe.

WHAM-TV talks to Dan Johnson, chair of the Department of Packaging Science, about New York state's upcoming ban on Styrofoam take-out containers and packaging peanuts.

Joey Wittmann '19 (3D Digital Design), pipeline engineer/technical artist for Happy Mushroom, prominently contributed to the second season of the hit Disney+ series.

One Zero talks to Evan Selinger, professor of philosophy, about tech and the slippery slope theory.

Consumer Reports talks to Steven Carnovale, assistant professor of supply chain management, about how problems in the supply chain are affecting holiday shopping.

Students from RIT's Industrial Design (BFA and MFA) and Master of Architecture programs constructed a large-scale sculpture on the Woodstock music festival grounds for a Hello Wood event. 

Early childhood development professionals often face challenges when teaching deaf and hard-of-hearing youth to read. A new project spearheaded by NTID is hoping to effectively bring literacy education to deaf and hard-of-hearing children in the Philippines, Papua New Guinea, and Fiji.

Ryan Brooks ’96 (food management) is the third-generation owner of the business that began as a poultry farm, providing fresh eggs and packaged meats to nearby stores. His grandparents dreamed of opening a restaurant, and in 1961, they adapted their catering business into what would become a recognized family-owned business—Brooks’ House of Bar-B-Q.