Connecting performing arts to sustainability, graduate student Vivian Cook is using her passion for theater and the environment to promote climate change awareness in the Ames community.
The Student Innovation Center was recently awarded for its ability to inspire innovation and entrepreneurship in the Iowa State University and Ames community during the Mid-American Economic Development Council's annual Economic Development Awards.
Student designers through Iowa State University’s Apparel, Events and Hospitality (AESHM) Department put their creativity and innovation to the test during this year’s Scarf Design Competition.
The Student Innovation Fund Challenge kicked off for the first time last year during the 2021 Ignite Innovation Showcase. Now, eight months later, the winning teams are accelerating their innovations in preparation for this year’s upcoming challenge in April 2022.
TREND magazine, a student-run publication managed by the Apparel, Events, and Hospitality (AESHM) Department, is celebrating the release of Issue 31, Idiosyncrasy, at the Student Innovation Center from 6 to 9 p.m. on Thursday, Dec. 9.
Finals are nearly here and the semester is quickly coming to a close. You might be racing to get off campus, but don’t rush off just yet! Here are the top ten things you need to do at the Student Innovation Center before you leave for winter break.
It's that time of year again — ugly sweaters, movie marathons, peppermint lattes, and non-stop shopping for the perfect gifts. What better way to celebrate and get into the holiday spirit than to visit the Student Innovation Center, where we have everything you need to check off every person on your holiday gift list.
Behind every cup of coffee, there is a smiling barista. Alainna McAuliff, a senior in marketing, is one of those smiling faces that you see when you get your SPARKS coffee.
Iowa State University engineering students launched the first-ever Nano Drone Challenge, which invited students from multiple colleges to test and fly drones through obstacle courses while working as a team.
Students are donning their aprons on the third floor of the Student Innovation Center and applying the concepts of physics, biology and chemistry to the culinary setting. It’s all part of a molecular gastronomy workshop, HSPM 393M, through the Department of Apparel, Events and Hospitality Management (AESHM).