PROJECT SPOTLIGHTS

Agriculture, Forestry and Life Sciences

Abel Wilson prepares a shrimp dinner for a cooking class at Greenville Health System.

CU CHEFS

CU CHEFSTM (Clemson University Healthy Eating and Food Specialists) work as a team to provide culinary nutrition to the public. Culinary nutrition is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. Once a month Dr. Marge Condrasky, professor in the Department of Food, Nutrition, and Packaging Sciences, takes students from her Culinary Nutrition Creative Inquiry team to the Greenville Health System in order to educate families on healthy meals for their children. The New Impact Weight Management program allows the Creative Inquiry team to create healthy recipes, run a cooking class and work with a professional to deliver a program to the public.

MATERIAL THAT MAKES SENSE

Dr. Andrew Hurley, assistant professor of packaging science and his team of Creative Inquiry students work together to create unique furniture by using corrugated medium. Corrugated medium is strong when the pieces are put together, so the team works with multiple pieces, layering them, to build furniture. “We have created a corrugated piano, chairs, tables, a tiger paw and lots of decorations that have been placed around the Harris A. Smith Building,” Mengmeg Zhao, senior packaging science major, stated.
Senior Jessica Holbrook demonstrates the fish-tagging process.

Fishing for Answers

Clad in waders and carrying nets, students from the Stream Fish Ecology Creative Inquiry formed a line and waded through the waters of the Clemson Experimental Forest. It is here, knee-high in streams, where the team studies and conducts research on the small, indigenous fish species in the Clemson area. Led by Dr. Yoichiro Kanno, assistant professor in the Department of Forestry and Environmental Conservation, the team uses electrofishing techniques to capture fish, tag them individually and track population dynamics. Studying how the fish population changes can indicate changes in the environment.
Carolina Gold rice

Sustainable Farming: From Garden to Table

Nestled beside the Bart Garrison Agricultural Museum of South Carolina, located in Pendleton and amongst clucking chickens, is a garden containing crops native to South Carolina. It is here that students from the Designing a Kitchen Garden of the Future Based on the Past Creative Inquiry team meet on a weekly basis to maintain and develop the garden.

Architecture, Arts and Humanities

Behavioral, Social and Health Sciences

Bionic Arm

Clemson Institute for Engaged Aging logo

Engaged Aging: Caring for Others, Caring for Self

CI Project, Effects of Thoughts and Sensory Experiences on Heart Rate Variability of Older Adults, addresses the needs of family caregivers of those with Alzheimer’s disease and their care recipients. This project was created in response to the overwhelming number of people with Alzheimer’s disease in South Carolina.
detail image of an eye

Business

Creative Inquiry Program

Game of Drones

Horse Play

Robotic Systems

Going Solar

Education

Engineering, Computing and Applied Sciences

Robotic Systems

Going Solar

Science

Spotlights

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