In my role as a staff research associate at UC San Diego’s Scripps Institution of Oceanography, I spend time at sea about once a year deploying robotic floats with biogeochemical sensors. The floats ...

Rhowan Ho is a first-year PhD student in marine biology with a focus on parasitology and science communication at Scripps ...

DEADLINE : Friday, 08 AuGUST 2025Review: Proposals will be reviewed in August 2025Awards: Announcements will be made in September 2025The UC Ship Funds Program is now soliciting proposals from ...

An international study estimates that scuba diving contributes between $8.5 and $20.4 billion to the global economy each year ...

A department of UC San Diego, Scripps Institution of Oceanography is one of the oldest, largest, and most important centers for ocean, earth and atmospheric science research, education, and public ...

A department of UC San Diego, Scripps Institution of Oceanography is one of the oldest, largest, and most important centers for ocean, earth and atmospheric science research, education, and public ...

The interface between marine chemistry and marine biology, ranging from natural products chemistry and biotechnology to biogeochemistry and biochemistry relating to marine systems. Many of our ...

A department of UC San Diego, Scripps Institution of Oceanography is one of the oldest, largest, and most important centers for ocean, earth and atmospheric science research, education, and public ...

A department of UC San Diego, Scripps Institution of Oceanography is one of the oldest, largest, and most important centers for ocean, earth and atmospheric science research, education, and public ...

Biochemical and physiological mechanisms of adaptation of organisms to the marine environment. Special emphasis is on biological responses to temperature, salinity, carbon dioxide, pH and bicarbonate ...

Designed to prepare undergraduates for environmental careers and graduate programs in the natural sciences, social sciences, public policy, law, and business.

The bucket of preserved fish opens, but it doesn’t smell as bad as you might think. Like vinegar, with a hint of sardine. OK, maybe it’s bad, but if you’re Ben Frable, manager of the Marine Vertebrate ...