Professor Benjamin Dittbrenner researchers wetlands, and the important ecological roles they have. But one wetland animal in particular has caught his eye for the work its doing to engineer itself a home- and a healthier ecosystem.

Associate Professor Rebecca Rosengaus shares the bizarre ways social insects have evolved to survive disease and how this may help humans survive them better too.

Caenorhabditis elegans, a transparent, microscopic worm, has evolved a way to take advantage of protection provided by nearby bacteria. This response could provide clues as to how humans coordinate our own cellular defense systems.

Zooming in where only a microscope can see, Northeastern researchers are trying to determine how the lifestyle changes caused by COVID-19 might be helping harmful bacteria grow in our drinking water.

When the COVID-19 pandemic forced My Brother’s Table, the largest soup kitchen on Massachusetts’ North Shore, to change how it serves guests, the community at Northeastern’s Marine Science Center took note, and stepped up.

As part of the School to Sea program, students from Lynn Public Schools had a chance to visit the Marine Science Center for some interactive learning, from touch tanks to Moon Snails.

Aron Stubbins, an associate professor of marine and environmental sciences at Northeastern, teamed up with a group of researchers who tested the  long-established idea that rivers eventually transport black carbon into the ocean.

Next level pumpkin carving, underwater.

At VerdEnergia, farm systems are designed to match the specific natural characteristics of the ecosystem. These kinds of systems tend to be more self supporting than conventional agriculture.

Communities affected by contested disasters tend to recover more slowly than those hit by natural disasters.

The tanks at the Sai Kung fish market in Hong Kong were brimming with unusual creatures. Buyers chose from live mantis shrimp, sea snails, lobsters, clams, giant groupers, and arrays of other fish and had them cooked on the spot. There was every kind of seafood under the sun. And from all appearances, many of […]

People tend to underestimate the power of non-engineered solutions that may complement seawalls. One of the best defenses against natural forces could be nature itself.

A group of shellfish geneticists, including Northeastern professor Katie Lotterhos is trying to help the oyster industry select for the traits that will make oysters both thrive in their environment and melt in your mouth.

A new United Nations report warns that the oceans have sponged up about a quarter of the total atmospheric carbon dioxide released from burning fossil fuels since the 1980s, changing the chemistry of the ocean at different depths and creating dangerously acidic and oxygen-depleted conditions for marine life.