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Vets in the Community launches brand new mobile clinic

A student-led charity which provides free veterinary care for the pets of homeless and vulnerably-housed people in Nottingham has launched a new mobile clinic.

Nottingham subjects flying high in global league

Three subjects feature in world top 50
QS rankings by subject

Biomaterial discovery enables 3D printing of tissue-like vascular structures

An international team of scientists have discovered a new material that can be 3D printed to create tissue-like vascular structures.

Reality TV study shows race and age discrimination among contestants

Reality TV contestants have regularly faced accusations of discriminating against ethnic minorities in the choices they make, and a new study of the TV show Big Brother supports this view with evidence that white contestants are more likely to nominate for eviction ethnic minority housemates.

Pharmacy Professor appointed to Science, Engineering and Technology Board

Professor Cameron Alexander has been appointed to the EPSRC’s Science, Engineering and Technology Board (SETB).

Could chickens be the answer to future food security?

With over 65 billion birds found globally, the domestic chicken has become one of the most popular livestock species in the world and thanks to its genetic diversity and adaptability, it could be the key to future food security.

New partnership to accelerate food security research

The University of Nottingham has announced a partnership with the Global Open Data for Agriculture and Nutrition (GODAN) to accelerate research to improve global food security.

The sights and sounds of winning make slot machines irresistible

New research has shown that the sights and sounds of winning on a slot machine may increase your desire to play.

Be a sustainability hero and buy zero at new campus shop

A new zero-waste shop is opening at the University of Nottingham offering a range of goods that are completely free from single-use plastic packaging.

Sugar gets the red light from consumers in new study

Researchers have found that sugar content is the most important factor for people when making healthy food choices - overriding fat and salt.
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