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The webinar series is part of WiSys’ commitment to providing research development services to the UW System’s regional campuses with the goal of providing strategic capacity-building activities designed to assist faculty and staff from any discipline in their pursuit of external funding to support creative and innovative research and scholarship.
The award is bestowed upon UW System faculty, staff or students who make exemplary contributions as a WiSys innovator. The award is named for the former managing director of the Wisconsin Alumni Research Foundation who supported WiSys throughout his tenure.
Ann Rupnow’s leadership in the Eau Claire entrepreneurship community and strong support of budding entrepreneurs at UW-Eau Claire make her a 2021 WiSys Innovation Champion.
Dr. Susan Gallagher-Lepak’s work expanding opportunities for students and facilitating innovation in the UW-Green Bay community make her a 2021 WiSys Innovation Champion.
Dr. John Obielodan’s work as a researcher, educator and inventor, as well as helping other inventors develop prototypes, make him a 2021 WiSys Innovation Champion.
Dr. Mark Levenstein, an active inventor and champion of student research opportunities at UW-Platteville, has been named a 2021 Carl. E Gulbrandsen WiSys Innovator of the Year.
UW-Parkside biochemistry student Leah Poulos was recognized for expertly presenting research during the statewide WiSys SPARK Symposium, which honors research, innovation and entrepreneurship in the UW System.
UW-Parkside’s Julia Jones received recognition for a research presentation during the third Student Research and Innovation Showcase event as part of the WiSys SPARK Symposium on Aug. 11.
Jacqueline Sporie, a student at UW-La Crosse, received a WiSys Ambassador Grant to research a new type of antimicrobial material to be used in improving sanitation for a variety of industries, including food preparation, hospitals and schools. WiSys is committed to supporting innovative student research.
UW-Stout student Mallory Brask received a WiSys Ambassador Grant to pursue research on preventing bacteria contamination in cheeses. Brask received her bachelor's degree in food science and technology in May and is now pursuing her master's degree at Stout.