Apr 16, 2018
The Penn State Cancer Institute and broader Penn State community are mourning the passing of alumnus and longtime cancer research philanthropist Warren Gittlen.
Penn State Clinical and Translational Science Institute is now offering ResearchMatch, a free tool to help researchers with study volunteer recruitment. ResearchMatch is a national online registry that connects studies […]
Apr 13, 2018
A lot of people seem to put stock in the “stage” of cancer with which they or their loved one has been diagnosed. We learn more about the stages of cancer from Dr. Joseph Drabick, chief of hematology and oncology at Penn State Cancer Institute.
A drive-through prescription drug take-back event will take place on Saturday, April 28 on the campus of Penn State Health Milton S. Hershey Medical Center.
Through support of Penn State Clinical and Translational Science Institute's executive committee and the College of Medicine Office of the Vice Dean for Research and Graduate Studies, data use agreements are now not needed in certain circumstances when private health information is transferred from Hershey to University Park.
Apr 12, 2018
Many people accept deteriorating eyesight as an inevitable part of getting older, but blurry or distorted vision – such as when straight lines appear wavy – could be signs of age-related macular degeneration.
Apr 11, 2018
Sarah Roberts, DrPH, associate professor in the Bixby Center for Global Reproductive Health at the University of California - San Francisco, spoke at Penn State College of Medicine in April 2018.
Apr 10, 2018
A study led by Patricia McLaughlin, professor of neural and behavior sciences at Penn State College of Medicine, may show a new way to monitor the progression and treatment of multiple sclerosis.
By Lisa Maresca In October 1982, Epcot opened at Disney World, the USSR performed an underground nuclear test and Sue Espenshade started her career with Penn State Health Milton S. […]
Apr 9, 2018
The flavor of an e-cigarette may affect more than a consumer's taste buds, according to Penn State researchers who say the chemicals that make up the different flavors also produce different levels of free radicals.
