K-State in the news today
Read some of today's top stories mentioning Kansas State University. Download an Excel file (xls) with all of the day's news stories.
See more K-State faculty, staff and students in the news in the clip archives.
Tuesday, Dec. 3, 2024
State/Regional
K-State Salina creates courses in technical writing to advance the skills of writers
12/03/24 Salina Post
Kansas State University Salina's professional education and outreach is launching a technical writing program for those looking to advance their careers and professional knowledge. Technical writing courses equip learners with the comprehensive skills to convey complex information clearly and concisely. The program features six 4-week modules, most of which are asynchronous. The topics include Simplified Technical English, Standard Technical English, fundamentals of technical writing, advanced technical writing, document design, technical editing and writing for oral communication.
Strengthening Families Program Begins Tuesday in Russell
12/02/24 KRSL-FM
Russell County USD 407 is partnering with K-State Research and Extension to offer a Strengthening Families Program. This program is available to all Russell community families and is an evidence-based family skills training program. Parents and students attend weekly skills classes together, learning parenting skills and youth life skills.
K-State vet med launches biomedical core facilities
12/02/24 High Plains Journal
The College of Veterinary Medicine at Kansas State University held a ribbon-cutting ceremony Oct. 30 for the new Biomedical Core Facilities, which will provide low-threshold access to well-maintained, state-of-the-art instrumentation and expertise to foster multidisciplinary collaboration across K-State. The $3.4 million, 5,000 square-foot facility, located on the second floor of Mosier Hall in the College of Veterinary Medicine, was funded through a C06 construction grant from the National Institutes of Health.
Local
K-State food scientist shares tips for safe leftovers
12/02/24 The Times
When holiday foods are concerned, many people look forward to follow-up meals, says Kansas State University food scientist Karen Blakeslee. “Leftovers are a great option for a quick lunch or dinner,” said Blakeslee, who also is coordinator of the university’s Rapid Response Center for Food Science, “but how those leftovers are managed can make a difference in the safety of the food.” Blakeslee said hot leftovers need to be divided into small containers to allow faster cooling. She suggests containers that are about two inches in depth. Plan and use containers that can be stored in the freezer. Chill the food in the refrigerator, then freeze it for later use.
