At Mason

George Mason University announced the first series of direct admissions partnerships with eight Northern Virginia high schools. The goal of the pilot is to directly reach students who are academically eligible to Mason but may be experiencing challenges in pursuing higher education.

Mason Alumni Association’s annual Celebration of Distinction recognizes outstanding alumni, faculty members, and students. This year’s celebration was held October 20 at the Hilton McLean Tysons Corner.

Chemistry in the Kitchen is a new course offered at George Mason University that uses everyday recipes to demonstrate chemical concepts taught in the classroom.

Collaboration between colleges has led to the creation of a unique autonomous surface water vehicle, collecting samples and reducing manual labor for researchers.

Madison Mateo’s family jokes that her passion for paleontology is a dinosaur phase she never outgrew. Now, Mateo is making headlines with the excavation of one of the largest therapod fossils in Eastern America at the M-NCPPC Dinosaur Park in Laurel, Maryland.

Fairfax City and Mason have partnered to give students access to experiential learning opportunities that will benefit local businesses and students.

Mason Dining is thrilled to be able to bring the Mason community food that is both delicious and respectful of kosher rules.

George Mason University received the Metropolitan Washington Council of Governments’ (MWCOG) Commuter Connections 2023 Employer Recognition Award for the Incentives category. Josh Cantor, Mason’s director of Parking and Transportation, accepted the award at a ceremony held at the National Press Club in Washington, D.C.

Fuse at Mason Square, currently under construction in the heart of the Rosslyn-Ballston corridor, will be a new innovation destination uniting scholars, students, researchers, and policy and business developers, working together to accelerate the pace of change and solve our grand challenges. With that in mind, architect Rob McClure, of the firm Page, said the core of the building was designed to feel like a Main Street.

In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, Mason Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish created by the chefs using the Future 50 Foods.