Experiential Learning Accelerators


UConn Innovation Quest: LOKI

CTStartup Podcast– In this entry of our UConn Innovation Quest series, we speak to Andrew Ginzberg of LOKI, a new app that aims to evolve the live streaming market, as well as revolutionize the news and media industry.

Through broadcasters, LOKI hopes to provide full coverage of events with 0 production costs, and also provide viewers individual and customizable ways to watch any live event.




UConn Innovation Quest: Podstories

CTStartup Podcast– CTStartup was invited to interview the finalists of UConn’s Innovation Quest, a startup incubator program that seeks to help entrepreneurs bring their ideas to life.

Appropriately enough, our first interview is with Ali Oshinskie of Podstores, who hops to turn this casting medium into an effective way for businesses to tell their story to consumers. Tune in for what could be the future of business podcasting.


Thinking like an Entrepreneur to Advance Science

UConn TodaySandra Weller has devoted most of her career to learning how the ubiquitous herpes simplex virus replicates and infects people. She focused on this common pathogen because of its widespread impact – it infects two-thirds of the world’s population – and because of its painful symptoms, which can range in severity from bothersome to life-threatening.

But in the past year, she has shifted her focus to another member of the herpes virus family, cytomegalovirus, which has a much greater immediate patient need and stronger commercial potential. With support from a drug discovery consortium comprising UConn, UConn Health, and Yale University, Weller is now thinking like an entrepreneur to more quickly advance her scientific discoveries.


UConn Business School Makes Its Mark in Stamford

University of Connecticut, Stamford.
University of Connecticut, Stamford (Nathan Oldham/UConn School of Business)

The University of Connecticut’s downtown hub stands about 100 miles from its main campus. But it is no distant outpost.

UConn’s business school exemplifies the increasing prominence of the university in Stamford. Enrollment is growing and a major conference held last week reflects university officials’ view of the Stamford campus as an equal to the one in Storrs. Continue Reading


Professor Folta Takes Reigns at Academy of Management

Portrait of Timothy B. Folta.
Management Professor Timothy B. Folta will oversee the Business Policy & Strategy division at the Academy of Management. (UConn School of Business)

Timothy B. Folta Will Oversee the Academy of Management’s Business Policy and Strategy Division

Management professor Timothy B. Folta has been elected to a five-year term overseeing the Business Policy and Strategy (BPS) Division of the Academy of Management.

With a global membership of more than 5,000, the division is the second largest within the Academy of Management. The five-year commitment involves a series of responsibilities, including designing the annual conference program, and culminating in the chairmanship. Continue Reading


Swiss Conference Features UConn Expert

Portrait of Gregory Kivenzor.
Gregory Kivenzor (Nathan Oldham/UConn School of Business)

Professor Kivenzor: Business Games Stimulate Adult Learners, Elicit Creative Solutions

In the graduate class he teaches on Marketing for Global Competitiveness, Professor Greg Kivenzor plays the role of chief shaman of an Amazon tribe, with some of the students playing the role of tribe members. Continue Reading


A Gluten-free, Worry-free Pasta Business

Shirley Tarabochia ’17 MBA with John DePuma of DePuma Pasta and Professor Wayne Bragg (Nathan Oldham/UConn School of Business)

Shirley Tarabochia ’17 MBA with John DePuma of DePuma Pasta and Professor Wayne Bragg (Nathan Oldham/UConn School of Business)

UConn MBA Student Assists Small Business Company

When Gina DePuma was diagnosed with celiac disease 10 years ago, forcing her to abstain from eating traditional pasta, it was nothing short of a crisis in the DePuma family.

“My wife is Italian, and she just loves pasta,’’ recalled John DePuma, a professional chef. “I said, ‘I have to find a solution to that!’ It really was a labor of love.’’ 

Continue Reading