// Latest Posts

Working with Chocolate – Food Science and Nutrition Degree Student Abbie Pugh’s recent placement

How did you arrange your placement? The Biosciences placements team send out weekly updates containing the latest advertised placements.  These were very easy to read and during my second year  became my main resource for available placements.  The team reviewed my CV several times prior to my applying to companies, assisting in showcasing my skills. …

Plant science support for registration of phosphites as biostimulants in EU

Supported by a BBSRC LINK grant, Dr Ranjan Swarup and colleagues from School of Biosciences, have been investigating the effect of phosphite on plant growth. The research, which started in June 2017, has used a systematic approach involving a combination of cell biology, plant physiology, biochemistry and X ray imaging techniques, to test the effect …

British Society of Animal Science Industry Prize Success

The British Society of Animal Science (BSAS) recently announced the five finalists of its prestigious 2020 Industry Prize. Three of the five finalists were from the School of Biosciences, University of Nottingham, reflecting the School’s numerous successful collaborations with industry. Kimberley Slinger, for her abstract titled ‘Identification of the origin of host DNA content in …

Microbiology graduate Hana Veler shares her experience of working at the Lighthouse Lab in Milton Keynes

Written by Hana Veler, Microbiology BSc (Hons) Graduate from School of Biosciences If I take you back to January, you will see me filled with expectations and motivation to go back in the lab and work on my PhD project. “This will be my year,” I told myself before I said goodbye to my family …

Celebrating Nottingham success at Dairytech 2020

Phil Garnsworthy and Jean Margerison were busy showcasing their research and winning awards at Dairytech 2020. The event was held in February at Stoneleigh Park in Warwickshire. Research Showcase  Together they ran a stand at the event which showcased research conducted at the University of Nottingham Centre for Dairy Science Innovation (CDSI). The stand received …

Agriculture Degree Student Milo Dring talks about his industrial placement

Milo is a BSc Agriculture student in the School of Biosciences currently spending his third year working in industry.  Alltech an animal nutrition company headquartered in Kentucky, USA that develop products for livestock and crops as well as brewing and distilling. Milo is spending this year based at their facility in Stamford, Lincolnshire. We caught …

Kesteven WVS Travelling Scholarship

PhD Student Georgina Barratt talks about her funded trip to Brussels The School of Biosciences offers a limited number of scholarships for graduates attending conferences and courses abroad. This year PhD crop science student Georgina Barratt received the Kesteven WVS Travel Scholarship to attend the 77th International Institute of Sugar Beet Research (IIRB) conference in …

Vlad Dinu EPSRC Doctoral Prize Winning Flavour Research

After completing his ESPRC funded Sustainable chemistry PhD with the Food Flavour Laboratory team,  Vlad Dinu was able to successfully  apply for the prestigious EPSRC Doctoral prize.  This funding allows him to continue his research into the biophysical effects of flavourings on the human body.  We recently caught up with him to learn more about …

Prof Sacha Mooney buries time capsule on World Soils Day

Thursday 5th December is World Soils Day, an annual focusing of attention on the importance of soil, endorsed by the United Nations General Assembly in 2013. We rely on soils for a wide range of functions, but perhaps most importantly, for our food. Up to 95% of all the food we eat originates from soil. …

My Malaysia Experience

At the beginning of July, I had the amazing opportunity to travel to the Malaysian campus for our university and undertake one of my third year modules. The intensive ten credit module focused on Global Food Security in an effort to develop a better understanding of the sustainability and diversity of the Malaysian diet. As …