UC San Diego has re-established the Scripps Center for Oceans and Human Health with joint funding from the National Science Foundation and the National Institutes of Health. The $7.35 million center will focus on research and education regarding ocean contaminants and seafood sustainability.
The center, which is currently operating without a physical space, has already begun its activities while awaiting potential designation. Theresa Talley, an extension specialist at the National Oceanic Atmospheric Administration’s California Sea Grant, highlighted the importance of the timing for the center’s revival, stating that there is already significant research and community engagement surrounding the topic.
Originally operating from 2013 to 2018, the Scripps Center for Oceans and Human Health studied contaminants in common seafood dishes and man-made chemicals in human breast milk. The center was initially funded by $6 million from the National Institutes of Health and the National Science Foundation.
Talley emphasized the center’s multidisciplinary approach to understanding ocean contaminants and their potential implications for seafood and human health. By bringing together experts from various scientific fields, the center aims to research marine contaminants and educate the local community on relevant topics.
The center’s focus on combining scientific research with community engagement sets it apart, with Talley noting that the intersection of ocean health and human health is crucial. The Scripps Center for Oceans and Human Health will serve as a hub for addressing questions and concerns related to ocean contaminants and sustainability, ultimately aiming to provide valuable information for decision-making in areas such as seafood consumption and preparation.
