SRP Trainee and Postdoctoral Researcher Pianpian Wu, Ph.D., and SRP Director Celia Chen, Ph.D., are co-authors of the paper “Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs.” The study, which was published in Scientific Reports, focuses on the potential effects of climate change on water and the food web. According to Dr. Chen, “Understanding how mercury and fatty acids in aquatic food webs respond to climate change will tell us about the embedded risks at the top of the food web.” More information.