Research
Researchers map how Arctic groundwater will respond to thawing permafrost
New ±«Óãtv research reveals how Arctic permafrost aquifers that store and move groundwater are expected to shift as temperatures and sea levels rise. Read more.
Featured News
Wednesday, February 4, 2026
Sciographies returns next week with a brand-new season of stories that spotlight the people and discoveries shaping science at ±«Óãtv.
Monday, January 12, 2026
Rates of chronic prescription sedative use among older adults are roughly two to three times the Canadian average in parts of Atlantic Canada. In this Q&A, Dr. David Gardner discusses the phenomenon and outlines findings of a recent clinical trial on strategies to help address it.
Friday, January 9, 2026
Dr. OmiSoore Dryden brings visionary leadership to the School of Nursing and the Faculty of Health as Canada Research Chair in Black Health Studies: Antiracism in Health Education and Practice.
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Monday, January 12, 2026
Rates of chronic prescription sedative use among older adults are roughly two to three times the Canadian average in parts of Atlantic Canada. In this Q&A, Dr. David Gardner discusses the phenomenon and outlines findings of a recent clinical trial on strategies to help address it.
Friday, January 9, 2026
Dr. OmiSoore Dryden brings visionary leadership to the School of Nursing and the Faculty of Health as Canada Research Chair in Black Health Studies: Antiracism in Health Education and Practice.
Friday, December 19, 2025
For the second straight year, three Dal faculty members made the list of Highly Cited Researchers compiled by data analytics company Clarivate. We asked them to share an international collaboration that helped them increase their reach.
Wednesday, December 17, 2025
±«Óãtv leapt forward in the 2025 Global Ranking of Academic Subjects, with impressive gains across multiple disciplines.
Wednesday, December 17, 2025
Dal researchers have discovered seasonal changes in B-vitamin production by tiny ocean life, affecting marine ecosystems and the nutritional value of the seafood we eat.