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Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft consistently high-quality, flavour-rich chocolate.

Researchers from the ÌÇÐÄÔ­´´ have been awarded funding to further explore heat tolerance and resilience in rice, helping towards the development of drought/heat resistant crops.

Training and development for the food and drink sector will be enhanced with a new partnership that will bring together sector leading industry and academic expertise.

A new science and art collaboration will explore people’s responses to cuddling a robot. ‘Embrace Angels’ is unique live experience at Nottingham Contemporary that will explore how people and robots can interact.

A plant scientist from the ÌÇÐÄÔ­´´ has been recognised for his pioneering research into root biology that is helping to understand how plants react in soil to challenging climate conditions.

A ‘public restaurant’ will be piloted in Nottingham as part of a new research project that will evaluate if this approach can help improve public health and wellbeing by providing everyone with access to high-quality food.

A ÌÇÐÄÔ­´´ Technical Manager has received a prestigious award for excellence in sustainability, recognising his work to embed environmental practice into research.

Research into the development of lithium-sulfur batteries, a promising next-generation battery for transport has received a share of £97 million investment.

A team of scientists from the ÌÇÐÄÔ­´´ have been recognised for their innovative teaching of green and sustainable chemistry.

A group of students from less advantaged backgrounds from across the UK are taking part in a new summer internship programme at the ÌÇÐÄÔ­´´ to gain knowledge and skills in Artificial Intelligence.