Dr. Alan Chamberlain explores the intricate landscape of responsible innovation in global settings, addressing hurdles like varied perceptions of responsibility and concerns about potential consequences. His advocacy emphasizes inclusive dialogue, cultural awareness, and leveraging technology to amplify the voices of marginalized communities, ultimately striving for positive transformation and the advancement of responsible practices worldwide.

University of Nottingham scientists join an international research effort, backed by over £1.43 million in funding, to combat antimicrobial resistance (AMR) using artificial intelligence and big data mining, aiming to develop the first EU-Africa AI-powered surveillance solution to identify and prevent AMR spread across human, animal, environmental, and food sectors.

We are part of an international group of experts studying links between the global water cycle over the past 2,000 years and global temperatures. These unprecedented insights could tell us what to expect in a warmer future world.

Faculty of Engineering PhD student Diret Bitrus Tang'an triumphed in a global competition that challenges young researchers to communicate the significance of their work in just three minutes. Diret is addressing environmental challenges in the Niger Delta and his success underlines the power of research to cross borders and make an impact.

We have researched tablet technology designed by onebillion and implemented by Imagine Worldwide that is helping to raise numeracy and literacy skills of disadvantaged children in the UK and globally.

Inhaling smoke from cooking on wood fires or stoves causes ten times as many deaths as malaria. Such smoke is also a leading source of CO2 emissions. Our Clean Cooking project in Malawi explores sustainable technologies to reduce this toll on people and the planet.

Meat production is one of the most significant contributors to greenhouse gases and according to a 2022 United Nations report a shift towards plant-based diets could have real impact on climate change. At the International Flavour Research Centre, our scientists are exploring plant-based meat alternative flavours, which will encourage people to eat less meat and make the food chain less damaging to our planet.