Dunn Group 2018-08-10T08:57:11+00:00
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My lab welcomes students, postdocs and visiting scholars regardless of race, religion, gender identification, sexual orientation, age, or disability status. The more reflective of society’s diversity the lab is, the better we are. It is through diverse perspectives and abilities that we see all possible answers to a problem. It is through such diversity that we create an environment like that which we hope for in society more generally. If our lab does not reflect the diversity of society we have failed, and that failure is far greater than the failure to discover a species, get a grant or write a paper.

Postdoctoral Research Scholar: The Ecology and Eggs (including Caviar) and Skin of Fish

Learn more about this position!

Latest Publications

The ecology of insect–yeast relationships and its relevance to human industry

Madden AA, Epps MJ, Fukami T, Irwin RE, Sheppard J, Sorger DM, Dunn RR. 2018 The ecology of insect – yeast relationships and its relevance to human industry. Proc. R. Soc. B 285: 20172733. http://dx.doi.org/10.1098/rspb.2017.2733

The Ecosystem Services of Animal Microbiomes

McKenney, E.A., Koelle, K., Dunn, R.R. and Yoder, A.D. (2018), The Ecosystem Services of Animal Microbiomes. Molecular Ecology. Accepted Author Manuscript. doi:10.1111/mec.14532

The Habitats Humans Provide: Factors affecting the diversity and composition of arthropods in houses

Leong, M, M.A. Bertone, A.M. Savage, K.M. Bayless, R.R. Dunn, M.D. Trautwein. 2017. The Habitats Humans Provide: Factors affecting the diversity and composition of arthropods in houses. Scientific Reports 7, Article number: 15347. DOI: 10.1038/s41598-017-15584-2

Latest Lab Press

Lemur Research Gets a Gut Check

Duke Research Blog June 19, 2017 – Features the research of Erin Mckenney.

The Beers and the Bees: Pollinators Provide a Different Kind of Brewer’s Yeast

Scientific American July 26, 2017 – Features the research of Anne Madden.

More Than Bread: Sourdough As a Window Into The Microbiome

NPR July 17, 2017 – Features research from the Sourdough Project.

Projects We’re Working On Right Now

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