Press releases

Imagine a world in which smart packaging for supermarket ready meals updates you in real-time to tell you about carbon footprints, gives live warnings on product recalls, and instant safety alerts because allergens were detected unexpectedly in the factory.

Researchers have discovered a new approach for using visible-light to structurally modify bioactive molecules in chemical reactions, providing a possible sustainable alternative to traditional methods that could be used in the design and production of new medicines.

A team of researchers have revealed that sonic boom and Doppler-shifted sound waves can be created in a graphene transistor, giving new insights into this world-famous material and its potential for use in nanoscale electronic technologies.

The University of Nottingham’s asymptomatic Covid-19 testing service has hit the significant milestone of completing 100,000 tests this week.

A new partnership between Djanogly Strelley Academy and Lakeside Arts has sparked a global way of bringing creativity to the curriculum.

Researchers from the University of Nottingham and University of Adelaide have joined forces to launch a new international food flavour facility to improve the taste of sustainable, healthy, plant-based food and ingredients.

Visitors to COP26 are being given the unique opportunity to create and share personalised digital content from the summit to engage others in the climate conversation.

Experts at the Food Innovation Centre based at the University of Nottingham are helping food and drink manufacturers reduce fat in their products with a new factsheet.

The University of Nottingham has reinforced its dedication to tackling climate change ahead of COP26 with commitments to reduce emissions, improve environmental sustainability and support Nottingham’s aims to be a net zero carbon city.

New images have revealed detailed clues about how the first stars and structures were formed in the Universe and suggest the formation of the Galaxy got off to a fitful start.