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Designing for Mona Foma

https://www.utas.edu.au/about/news-and-stories/articles/2020/1069-designing-for-mona-foma

15 Oct 2020: Emily Hunt grew up in Launceston and has always appreciated the town’s rich architectural history. This includes the University’s Architecture & Design building, which is housed in a converted 1950’s locomotive workshop. Studying the Master of
Live program to engage young Tasmanians during COVID-19 isolation

https://www.utas.edu.au/about/news-and-stories/articles/2020/live-program-to-engage-young-tasmanians-during-covid-19-isolation

29 Apr 2020: A new, interactive online show for young Tasmanians is the Peter Underwood Centre’s latest response to COVID-19 isolation. The weekly program, UCTV Alive for Kids, will feature a presentation by a University of Tasmania researcher and a Q&A
Women of colour in science face a subtly hostile work environment

https://www.utas.edu.au/about/news-and-stories/articles/2020/983-women-of-colour-in-science-face-a-subtly-hostile-work-environment

12 Feb 2020: It’s hard for women to succeed in science. Our research shows it’s even harder for women of colour. We interviewed women of colour working in scientific and technical organisations across Australia about their experiences. As well as direct
The right to discriminate: breaking ground in a complex middle space

https://www.utas.edu.au/about/news-and-stories/articles/2020/1001-the-right-to-discriminate-breaking-ground-in-a-complex-middle-space

7 May 2020: Sociologist Professor Douglas Ezzy is preparing to break new ground in research, in what he calls a “complex middle space”. Professor Ezzy, from the School of Social Sciences, is the lead investigator on an Australian Research Council grant, for
Five Reasons to Study Design in Tasmania

https://www.utas.edu.au/about/news-and-stories/articles/2020/974-five-reasons-to-study-design-in-tasmania

17 Jan 2020: 1. Draw on Tasmania’s unique multi-skilled and accessible creative industry Sector. Experience genuine work integrated learning co-developing briefs and projects with Tasmanian industry partners including Dark Mofo, state and local government, and
The enduring myth of the hunter-gatherer

https://www.utas.edu.au/about/news-and-stories/articles/2020/1043-the-enduring-myth-of-the-hunter-gatherer

3 Aug 2020: By Robyn Moore, School of Social SciencesIn his book Dark Emu, Bruce Pascoe writes that settler Australians wilfully misunderstood, hid and destroyed evidence of Aboriginal Australians’ farming practices. My analysis of secondary school textbooks
Making a difference through creative arts and health

https://www.utas.edu.au/about/news-and-stories/articles/2020/1097-making-a-difference-through-creative-arts-and-health

26 Nov 2020: Linda Brotherton is one of the first students of the Diploma of Creative Arts and Health who is learning fully online. Linda juggles study with her busy life of being a mother of two children and working part-time. Having no background in either
3 minutes with… PhD student, Madeleine Way, researching cider

https://www.utas.edu.au/about/news-and-stories/articles/2020/972-3-minutes-with-phd-student-madeleine-way-researching-cider

6 Jan 2020: Do Tassie apples make a different cider to Queensland apples?In an Australian first, TIA PhD student Madeleine Way is testing if the quality of cider is affected by where an apple is grown. Madeleine has been busy fermenting small batches of cider
A passion for design

https://www.utas.edu.au/about/news-and-stories/articles/2020/976-a-passion-for-design

4 Feb 2020: Kath Ellis has been a prop maker all her life, she was looking for opportunities to add another tool to her kit, when she made the decision to move to Tasmania and study a Bachelor of Design at the University campus in Launceston. I decided to come
Three minutes with cherry researcher Cameron Stone

https://www.utas.edu.au/about/news-and-stories/articles/2020/978-three-minutes-with-cherry-researcher-cameron-stone

7 Feb 2020: PhD candidate in the University of Tasmania's Tasmanian Institute of Agriculture Cameron Stone’s work is helping growers to produce the best quality fruit, so that we can all get the satisfaction of biting into a sweet, crunchy cherry this