Arts & Sciences

Researcher Deanna Barch, a professor at WashU, has received a lifetime achievement award from the Association for Psychological Science.

Diana J. Montaño and Christina Ramos, both faculty members in the Department of History in Arts & Sciences, have been selected as Georgie W. Lewis Career Development Professors.

What is artificial intelligence good at? What is it not good at? How might it reshape the employment landscape? Last spring, WashU’s Ian Bogost interviewed Andrew “Boz” Bosworth, chief technology officer at Meta, and others for Bogost’s class “How AI Will Change Your Career.”

Researchers at Washington University in St. Louis will provide cameras for the world’s largest high-energy gamma-ray observatory with a nearly $4 million federal grant.

The past two decades have been marked by unprecedented levels of activism in the U.S., with no signs of slowing down. Historically based research by Kenneth “Andy” Andrews, the Tileston Professor of Arts & Sciences at Washington University in St. Louis, offers insights into how social movements can achieve lasting change.

Funding from the National Science Foundation will enable researchers across many disciplines at Washington University in St. Louis to advance ongoing research into the damaging health effects of repeated flooding in Metro East communities.

Career Catalysts, a series about WashU interns, by WashU interns, profiles pre-law student Winston Mattson, a Gephardt Institute St. Louis Fellow and an intern at Seed St. Louis.

If you happened to be in New York City last weekend, perhaps you saw a Times Square billboard promoting a very WashU pastime: Student Life Games. There, smiling from the 55-by-31-foot digital display, were crossword creators and founders of the newspaper’s games page, recent graduate Alex Nickel and sophomore Rena Cohen. 

The Performing Arts Department in Arts & Sciences will present staged readings of four new student plays as part of the 2025 A.E. Hotchner Playwriting Festival.

The adzuki bean — a staple crop prominent in various East Asian cuisines — has been cultivated in the region for more than 8,000 years, researchers at Washington University in St. Louis and Shandong University in China have discovered.