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Sugar in yogurt leaves a sour taste

A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.

Image of the Alan Turing Institute

Four School of Mathematics researchers have been awarded a prestigious fellowship with The Alan Turing Institute.

Scientific sculpture

A dramatic sculpture honouring revolutionary science will be in a prominent position on the side of the new Engineering and Physical Sciences development.

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The lack of fortification in gluten free food may increase the risk of micronutrient deficiencies for consumers who depend on these products, a new study warns.

Archaeology tools.

A new paper questions whether well-established theories on patterns in evolution have been significantly influenced by present day bias.