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    Stanford University's 105-year-old woman student returns after 83 years to become graduate. Why did she leave campus?

    Virginia Hislop of Stanford University came back after 83 years to be awarded with master's degree at the age of 105.

    OSU explores collaboration with premier Indian institutes

    Oregon State University (OSU) is seeking partnerships with Indian Institutes of Technology (IITs) and Indian Institute of Information Technology (IIITs). OSU president Jayathi Y Murthy announced they will visit IIT-Kanpur, IIT-Delhi, IIT-Madras, IIT-Hyderabad, and IIIT-Hyderabad to find research commonalities in AI and sustainability. The collaboration aims to enhance academic exchanges tackling challenges like AI and climate research.

    Manipur University postpones semester exams amid severe flooding

    The ongoing flooding has caused significant disruption across the region, and this decision by Manipur University reflects the challenging conditions faced by the residents of the state. The university's administration is closely monitoring the situation and will provide updates as soon as it is possible to reschedule the exams.

    Olivia Dunne to try for Olympics or return to LSU? Louisiana State University gymnast sensation reveals future plans

    Olivia Dunne, who is a darling of social media, has talked about participating in Olympics, a possible return to LSU and Team USA.

    China, France launch satellite to better understand the universe

    The 930-kilogram satellite carrying four instruments -- two French, two Chinese -- took off around 3:00 pm (0700 GMT) aboard a Chinese Long March 2-C rocket from a space base in Xichang, in the southwestern province of Sichuan, AFP journalists witnessed.

    What are the health benefits of consuming onions? Here is why it is popular too

    Recent research has indicated that consuming onions has its own health benefits. The vegetable is rich in many nutrients and ensures overall good health. It is also popular as it can be easily added in many dishes as an ingredient.

    The Economic Times
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