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Posts Tagged ‘UConn’

Extension App Challenge

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The UConn Extension App Challenge is a contest to develop innovative apps that tie UConn’s research to real life. Students are invited to work with a UConn Extension faculty member to develop software applications for smartphones, tablets, or web browsers that create greater community access to UConn science, research, and information. Students developing the most innovative and effective apps

Student Prizes:

1st Place: $1500

2nd Place: $1000

3rd Place: $500

Winners of the UConn Challenge will also be entered into a regional Extension App Challenge with the possibility of additional cash prizes.

Contest Details:

The contest will be conducted in 3 Phases.

Phase 1 – Idea Submission (October – November 2014)

UConn faculty will submit app ideas for inclusion in the Challenge. The applications will be evaluated by a panel of judges for potential innovation, impact, and value to extension programming. The panel will then select the top 5 to 10 app ideas for students to work on. Students interested in joining the challenge can then choose which App they would like to help develop. To submit an idea go here.(link to idea submission page)

Phase II – App Development (November 2014 – April 2015)

Students will work closely with faculty to develop a working prototype of the App. Apps can be created on any platform or for any browser.

Phase III – App Presentation and Selection (May – June 2015)

Challenge Teams will submit a working prototype of the App and a brief 1-3 minute video demonstrating the App to the Judges for review. Judges will review the submission and select winners based on the evaluation criteria.

Eligibility:

All current, full-time UConn undergraduate and graduate students are able to participate.

For more information, contact extension@uconn.edu.

UConn Students Learn About Canning

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UConn Extension‘s Diane Hirsch held a workshop for 12 students from the UConn Spring Valley Farm and the UConn EcoGarden Club as well as others. The focus was on pressure canning as the Spring Valley Farm students hope to purchase a pressure canner in the near future. Julia Cartabiano, the farm manager, made the arrangements so that we could use the kitchen at the Whitney Dining Hall. We canned applesauce that the students had made.