Press releases

A group of students from the University of Nottingham has won an international prize for creating an innovative method for preventing a deadly type of food poisoning.

A new report from the University of Nottingham highlights the equality, diversity and inclusion (EDI) challenges facing technicians working in higher education (HE).

A new report outlining the food industry’s ambition to address food chain productivity issues and the challenges of a shrinking labour supply has been published today.

he next generation of Nottingham bioscientists have received a £15million boost from the Biotechnology and Biological Sciences Research Council (BBSRC).

A PhD student from the University of Nottingham has been recognised for her work to encourage girls in Nigeria to consider careers in science and technology with a Nature research award.

Professor Graziano da Silva, Former Director-General of the FAO (Food and Agricultural Organisation of the United Nations), is sharing his views on what is wrong with the food system at a special evening event at the University of Nottingham.

The University of Nottingham will be expanding its research into tissue regeneration to treat blast injuries after receiving a share of a new funding award.

The University of Nottingham is carrying out new research into mineral micronutrient deficiencies (MMNDs), with partners in Zimbabwe, after receiving a share of £14.8M from UK Research and Innovation (UKRI).

Anthony Warner aka The Angry Chef will be sharing his strong views on food, diet and scientific mistruths as part of a new speaker series.

A new study has found that halving the amount red and processed (RPM) meat in the diet can have a significant impact on health, reducing the amount of LDL ‘bad’ cholesterol in the blood which cuts the risk of developing heart disease.