Should Universities Cross-Pollinate Subjects in an Uncertain World?

Technology is seeping into research and academic writing, and the shift towards labour-market facilitation rather than academic curation is changing the knowledge and learning landscape. Such shifts, however, are set against cultural biases in subjects and traditional, outdated academic structures, even as universities try to evolve.

Continue reading

Culinary Medicine: A Missing Ingredient in Medical Education

For her second-year physiology research project conducted under the supervision of Chev. Prof. Renald Blundell from UM’s Department of Physiology and Biochemistry, Courtney Ekezie focused on sustainable food systems and their impact on human health. The study briefly mentioned culinary medicine – an aspect that later inspired this article for THINK.

Continue reading