Persaud, R., Glkies, J., MeGowan, D., Singh, N., Persaud, D. A., Charles, E., & Subramanian, G. (2023). Influence of fungicide seed treatments against pathogen complex found on paddy seed and their effects on seedling germination, growth, and plant vigor. Journal of Sustainable Development, 16(4), 100–116.  Request to read at: https://uglibrary.uog.edu.gy/contact-us  

The Guyana Research in Injury and Trauma Training (GRITT) Program, funded by the U.S. NIH Fogarty International Center, is a collaboration primarily between Columbia University, University of Guyana, Guyana Ministry of Health and the Georgetown Public Hospital Corporation. The collaboration is designed to facilitate capacity-building by providing in-depth training in research design and methods, and stimulate interest in and foster expertise in suicide, trauma and injury prevention. Participants who are selected for the program will benefit from a flexible training approach, including mentorship for intensive, hands-on research projects, as well as virtual courses (100 ...

UG-RASSR is the systematic discovery, mentorship and development of young STEM students from the 10 Regions of Guyana. UG-RASSR is projected to mentor and support 100 students through a sustained programme that leads to an accelerated higher education programme. Essentially this programme is designed to find the best young minds in STEM from around Guyana to strengthen the pipeline for specialization… Learn More at: https://ugrassr.com/

The team that is studying the feasibility of the establishment of an Institute of Food and Nutrition Security (IFANS) at The University of Guyana (UG) is preparing for a key next phase of its work, which is, visits to model food security entities abroad in forthcoming weeks. At the top of the list is the Center for Food Security and Entrepreneurship at the University of the West Indies (UWI), Cave Hill, headed by distinguished scientist Professor Leonard O’Garro, who is co-chair of the UG feasibility team. The team was appointed ...

The University of Guyana (UG), in collaboration with Banks DIH Ltd., has been making progress in baking bread with 25 percent less wheaten flour,  according to Head of UG’s Institute of Research, Innovation and Entrepreneurship Patsy Francis. She said tests were carried out using cassava flour and sweet potato flour and so far there is a preference for the latter. Professor Francis said the Office of the President and the National Agricultural Research and Extension Institute (NAREI) are also engaged in the project, and a Caribbean conference on the use ...

In 2016, I visited the beautiful country of Guyana, for what would turn out to be the first of seven visits over the next six years. I am an historian of empire and punishment, and in previous months, when I was writing a European Research Council supported global history of convicts and penal colonies, I had become interested in a place called Mazaruni. I had discovered a whole host of records including plans and colonial enquiries in The National Archives at Kew. Once a remote penal settlement in what had been ...