Press releases

A new study led by academics at the University of Nottingham has shown that University Maths Schools are having a transformative impact on the lives of young people across England by boosting attainment and progression and significantly widening participation in mathematics and STEM.

A new film following the life of Tourette’s campaigner John Davidson MBE is hitting screens this week and it features University of Nottingham research into the development of a wrist device that delivers electrical pulses to control tics.

Recent research has found a new way to make graphene that adds structural defects to improve the performance of the material that could have benefits across a range of applications - from sensors and batteries, to electronics.

Scientists have uncovered how the plant hormone auxin helps roots bend and grow downwards towards gravity – a process called gravitropism - even after encountering obstacles in soil.

A plant scientist from the University of Nottingham has been awarded €1.5m for research to explore how roots navigate the underground world while coping with uncertain oxygen supply.

Professor Dame Jenny Harries, former Deputy Chief Medical Officer for England, has been appointed as an Honorary Professor in the University’s School of Pharmacy.

Scientists have discovered how a small protein in plants that acts like a molecular form of velcro helps stick to other target proteins, creating new connections that enable plants to respond better to environmental stresses like drought, salt and pathogens.

A physicist from the University of Nottingham has had her work to engage more girls with Physics recognised with a prestigious award from the Royal Society.

Researchers have successfully produced antibodies that kill the parasite carried by the ‘kissing bug’ that causes the potentially deadly Chagas disease. The research is a vital step towards the development of the first effective vaccine.

Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft consistently high-quality, flavour-rich chocolate.