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No simple trigger for soil ‘carbon bomb’

https://www.utas.edu.au/about/news-and-stories/articles/2018/558-no-simple-trigger-for-soil-carbon-bomb

12 Mar 2018: A new international study has found the relationship between soil carbon and its impact on global warming is more complicated than first thought. Research lead author Professor Natasja van Gestel from Texas Tech University was joined by a team of
Smoke signals way to best practice

https://www.utas.edu.au/about/news-and-stories/articles/2018/706-smoke-signals-way-to-best-practice

10 Aug 2018: A real-world experiment is drawing on the concept of renewal ecology to help explore the relationship between fire and herbivore activity in Tasmania’s Midlands. Researchers from the University of Tasmania’s School of Natural Sciences, in
How do we know when trees will die?

https://www.utas.edu.au/about/news-and-stories/articles/2018/656-how-do-we-know-when-trees-will-die

4 Jul 2018: New research has confirmed failure of the water transport system causes tree mortality in drought, with scientists advocating a new optical technique which will help assess vulnerability of forests to future damage. Researchers from the University
Tour Down Under provides unique ‘classroom’ for health science student

https://www.utas.edu.au/about/news-and-stories/articles/2018/548-tour-down-under-provides-unique-classroom-for-health-science-student

9 Mar 2018: A recent opportunity to work on the Santos Women’s Down Under Tour gave University of Tasmania student Corey Somerville the chance to gain some unique work experience. A second year School of Health Sciences student, Mr Somerville was selected to
Good enough to bottle: supporting the growth of Tassie wine

https://www.utas.edu.au/about/news-and-stories/articles/2018/788-good-enough-to-bottle-supporting-the-growth-of-tassie-wine

19 Oct 2018: University of Tasmania researchers are helping farmers across Australia: understanding the differences in Pinots; finding bioactive compounds in cherries; and bringing genomics to tree breeding for forestry. As any connoisseur will testify, good wine
Building stronger communities and a better life

https://www.utas.edu.au/about/news-and-stories/articles/2018/733-building-stronger-communities-and-a-better-life

3 Oct 2018: When Dilip Pradhan was 11 years old, he fled his home country of Bhutan to escape interethnic conflict. Today, the 37-year-old Mowbray resident, is proof that never giving up pays off. Since leaving Nepal in 2013, Dilip has called Tasmania home with
Beef, lamb, lobster or fish?

https://www.utas.edu.au/about/news-and-stories/articles/2018/572-beef-lamb-lobster-or-fish

9 Apr 2018: A new study by a team of Institute for Marine and Antarctic Studies (IMAS) and Canadian scientists has found that catching most types of fish produces far less carbon per kilo of protein than land-based alternatives such as beef or lamb. The
A new generation making an impact on learning

https://www.utas.edu.au/about/news-and-stories/articles/2018/515-a-new-generation-making-an-impact-on-learning

19 Jan 2018: Master of Teaching (Secondary) student Laura Eastley is completing her final Professional placement at Mountain Heights school in Queenstown, on Tasmania’s west coast. She never thought she’d be embarking on a teaching career in the same remote
Bringing seafood governance to the surface

https://www.utas.edu.au/about/news-and-stories/articles/2018/602-bringing-seafood-governance-to-the-surface

3 May 2018: In Tasmania, marine farming and aquaculture has expanded rapidly since the 1990s and is now one of the state's major industries. With its expansion comes the complexities of the governance of this industry. University of Tasmania PhD candidate Coco
Warming Tasmanian waters invite octopus migration

https://www.utas.edu.au/about/news-and-stories/articles/2018/654-warming-tasmanian-waters-invite-octopus-migration

29 Jun 2018: In a further sign of the impact of warming oceans on Tasmanian ecosystems, a species of octopus previously confined to eastern Australian waters is extending its range south, riding a new wave of warm water as ocean currents change. In a new study,