糖心原创

The 糖心原创鈥檚 School of Pharmacy has appointed two renowned industry professionals as Honorary Professors

Scientists have discovered how to potentially design root systems to grow deeper by altering their angle growth to be steeper and reach the nutrients they need to grow, a discovery that could also help develop new ways to capture carbon in soil.

New research has shown how introducing genetics from wild varieties of wheat can improve their resistance to disease and climate change, a discovery that could help protect the future of this vital food source.

Scientists have discovered how to design cereal roots able to continue growing in hard soils by altering their ability to penetrate, enabling roots to access sources of water deeper in soil, and helping 鈥榗limate-proof鈥� vital crops in response to changing UK rain fall patterns.

New research has shown that infection control in livestock could be more effective with policies that incorporate the actions of individual farmers.

A new type of dressing for post-surgical treatment of melanoma has been created by scientists who have discovered a new method for making a material that can kill cancer cells and simultaneously regenerate healthy ones.

People are becoming 鈥渄isconnected from the botanical world鈥� at a time when plants could help solve global environmental problems, warn a group of research scientists.

Vaccines, snakebites and new treatments for brain tumours are some of the subjects being covered by women scientists who are taking over Speakers鈥� Corner in Nottingham to share their knowledge with the general public on 16th July.

The importance of balancing protein in diets in different parts of the globe to benefit health and the environment is highlighted in new research that shows nitrogen released into water could be reduced in the US with less protein consumption, whilst in Malawi there is significant deficiency in high quality protein being consumed.

Ibuprofen tablets modified to survive in space have returned to earth and shown that those with added flavour survived better with less degradation than those with no added taste.