Nina Santos is a Ph.D. student at the Chesapeake Biological Laboratory at the University of Maryland Center for Environmental Science. For her dissertation, she is focused on small shrimp-like crustaceans called mysids – an understudied yet important part of many estuarine and coastal food webs.
Fellowship Experiences
A blog by and about students supported by Maryland Sea Grant
Photo, Debbie Hinkle
Undergoing the Metamorphosis from Student to Professional Scientist (English)
Mairim M. Villafañe-Vicente •
Hello, readers! I am Mairim M. Villafañe-Vicente from Gurabo, Puerto Rico. I am part of the SEAS Islands Alliance, a Maryland Sea Grant-supported and National Science Foundation-funded geosciences student pathways program that focuses on the islands of Puerto Rico, Guam, and the US Virgin Islands. Read more...
Learn to code and save time
Erika Koontz •
The software program called R provides scientists with a tool for reproducible graphics and statistical analysis. Read more...
Letting Stable Isotopes Tell the Environmental Story
Grace O'Hara •
Stable isotope research set me on a path for graduate school. Now, I’m using stable isotopes to study the effectiveness of stormwater best management practices on nitrogen dynamics. Read more...
From abstract concepts to real-world practice: How a legal scholar learned about on-the-ground climate change adaptation
Ju-Ching Huang •
Many scientists have predicted that this summer may be the hottest in the past century. Temperature is not the only concern; as the Earth gets hotter, it has caused sea water expansion, sea ice melt, and sea level rise. Under a warmer atmosphere, the intensity and frequency of precipitation has also increased. Read more...
Schmutz in the Susquehanna: Researching Lyngbya cyanobacteria
Shayna Keller •
You may have heard the word “schmutz” used when cleaning up something unappealing, but you probably haven’t heard the word used to describe an organism. But that is what Lyngbya is: schmutz! This stringy type of cyanobacteria can be toxic and irritating, and it gets everywhere. Read more...
