University of Nottingham

The University of Nottingham first opened it doors as a civic college in 1881. It then went on to acquire a Royal Charter and confers degrees in medicine, nursing, and other undergraduate and graduate degrees. In 1999, the University of Nottingham launched a campus in China. The University of Nottingham has well over 33,000 students. Noteworthy is its pioneering work on Magnetic Resonance Imaging, that resulted in Sir Peter Mansfield being awarded the Nobel Prize for Medicine and Physiology and the work on transgenic tomatoes by Professor Grierson. The University of Nottingham utilizes a powerful supercomputer on its campus Research information and newsworthy information is available on-line.

University Park, Nottingham NG7 2RD UK
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Carbon copying the 'Stradivarius' sound

( -- It's every violinmaker's dream to produce an instrument to rival the sound of a Stradivarius but now researchers at The University of Nottingham are trying to do just that… using acoustic physics and carbon ...

dateSep 11, 2009 in Materials Science
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Harnessing the power of killer bacteria

( -- Scientists at The University of Nottingham have discovered new clues about a potential weapon in the fight against a dangerous superbug which is becoming increasingly resistant to usual forms of treatment.

dateJun 19, 2012 in Biochemistry
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Do conservation scientists work too hard?

An international study of the work habits of conservation biologists suggests that they do work very hard—producing a substantial amount of work late at night and over weekends. The results have been published in an editorial ...

dateAug 13, 2013 in Other
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'Junk DNA' could spotlight breast and bowel cancer

Scientists at The University of Nottingham have found that a group of genetic rogue elements, produced by DNA sequences commonly known as 'junk DNA', could help diagnose breast and bowel cancer. Their research, funded by ...

dateJan 05, 2010 in Genetics
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Reducing salt in crisps without affecting the taste

Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste. The research by scientists at The University ...

dateFeb 17, 2012 in Other
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