Happy to contribute… but it is also nice to be recognized. Explore the full list!

Congrats to Justin Furgala, recipient of the 2024 Robert W. Moorman Award, which is given to the most outstanding junior in engineering on the basis of scholarship and character. Justin also received the THIRD-place prize on the Clemson Libraries Undergraduate Research Award “Extracellular Vesicle-Loaded Microgels as a Preventative Method for Radiation Fibrosis”.

The Clemson University Research Foundation recently highlighted a patent from one of our projects in collaborations with Dr. Whitehead and Dr. Ayres. Read more…

Lucas Ayres receives the 2024 Outstanding Graduate Award for Discovery & the 2024 Outstanding Graduate Researcher Award in Chemistry. Congrats!

Congrats to Lucas, who defended his PhD work “DESIGN AND APPLICATION OF SMART SYSTEMS TO ADDRESS ANALYTICAL PROBLEMS”. One (huge) step closer to graduation.

Our paper “On-Site Preparation of Natural Deep Eutectic Solvents Using Solar Energy” is one of the most downloaded articles during its first 12 months of publication. Congrats to a great collaboration!

Our second paper (Ultra-Dense Electrochemical Chips with Arrays of Nanostructured Microelectrodes to Enable Sensitive Diffusion-Limited Bioassays) accepted in ACS Applied Materials & Interfaces! Congrats to the team!

Many thanks to Dr. Hopkins (Butler University), who visited out department today and gave the seminar Chiral Light Emitting Materials utilizing Deep Eutectic Solvents. It was great to have you!

Congratulations to Lucas Ayres and the rest of the authors of Recent advancements in detection and amplification techniques, Chapter 7 in Biosensors in Precision Medicine, From Fundamentals to Future Trends.

Humans have been fermenting food and drinks — everything from kimchi and yogurt to beer and kombucha — for more than 13,000 years. Fermentation – a natural process that uses microorganisms to create alcohols and acids from carbohydrates – can preserve food so it lasts longer, and it can enhance the quality of a food by…