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Dr. Carlos Javier Rivera-Rivera

About Carlos Javier

Carlos has been in love with Nature ever since he can remember. He spent many days camping, snorkeling and otherwise exploring the tropical forests and seas of his native Puerto Rico. Adding passion to his love affair, he is now studying molecular phylogenetics, trying to uncover the intricate evolutionary processes that have shaped our DNA sequences. Knowing that communication is essential for any good romance, Carlos believes that the best way to communicate his love for Nature is by making the amazing world of research accessible to all.

Carlos Javier is the editor of 26 Breaks:

The snake with the skin of a rhino…that eats babies!

A rare African snake was recently found to have skin that is thicker and harder to pierce than “typical” snake skin. This tough skin may be a defense against the bites of parental rodents, since the snake feeds mainly on rodent babies.

Sep 21, 2018 | 3.5 min read
Bloody-Minded Parasites and Sex

Why do most plants and animals reproduce sexually? The Red Queen hypothesis suggests that sex provides an advantage for hosts living with parasites. This hypothesis has a problem, however: it requires that parasites kill most of their hosts. We know that most parasites aren’t that lethal. We used a mathematical model to test a potential solution to this problem.

Sep 17, 2018 | 3.5 min read
Exploring the development of the neocortex

The neocortex is one of the most distinctive features of the human brain. Now we know, gene by gene, how its fourth layer develops.

Sep 4, 2018 | 4 min read
Will gene therapy save the banana?

Gene therapy is at the forefront of medical research, but...can it help us save a beloved fruit?

May 3, 2018 | 4 min read
Finding Zika’s Achilles heel

Even viruses have their weak spots. In this study, Zika's one might have been identified, allowing further steps in the battle against this compromising disease for newborn babies.

Feb 13, 2018 | 3.5 min read
Following the traces of fermentation

Many of our favorite flavors would not be as we know them without the precious contribution of an all-around master chef - yeast. The yeast acting in wine, beer, and bread has been thoroughly characterized, but what about...cacao and coffee?

Jan 16, 2018 | 4 min read