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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
Cutting edge research uses ‘mini-brains’ to unlock answers

https://www.utas.edu.au/about/news-and-stories/articles/2020/1017-cutting-edge-research-uses-mini-brains-to-unlock-answers

28 May 2020: Lab-grown human ‘mini-brains’ will be used to improve our understanding of dementia and traumatic brain injury, as part of the latest research by scientists from the University of Tasmania's Wicking Dementia Research and Education Centre. There
How IMAS made a splash with Kat

https://www.utas.edu.au/about/news-and-stories/articles/2020/975-how-imas-made-a-splash-with-kat

2 Feb 2020: It’s lucky Kat Stuart hasn’t developed gills. she practically spent more of her childhood underwater than she did on land. Born in Chicago, USA, but growing up in the Northern Beaches of Sydney, Kat says she was always “swimming, surfing,
Protecting communities from bushfire with people power

https://www.utas.edu.au/about/news-and-stories/articles/2020/1085-protecting-communities-from-bushfire-with-people-power

6 Nov 2020: As fiercer and faster bushfires become the new norm, a major cultural shift in the way we prepare and adapt to bushfire risk will be needed according to the latest research from the University of Tasmania. A new research project is drawing on the
New technology furthers cancer research

https://www.utas.edu.au/about/news-and-stories/articles/2020/1052-new-technology-furthers-cancer-research

7 Sep 2020: New technology crucial to supporting vital research into cancers has been secured by the University of Tasmania, thanks to the generosity of two bequests by Tasmanian women. The Cytek Aurora flow cytometer allows Tasmanian scientists to more than
Treats of Tasmanian island birds

https://www.utas.edu.au/about/news-and-stories/articles/2020/1013-treats-of-tasmanian-island-birds

7 Jul 2020: A courier package arrives from King Island, Tasmania. In it is an entire forest raven, still frozen. Most of us would wonder if it was Friday the 13th and discard the package and its contents immediately. But not University of Tasmania PhD candidate
Australia needs a national bushfire monitoring agency

https://www.utas.edu.au/about/news-and-stories/articles/2020/1045-australia-needs-a-national-bushfire-monitoring-agency

13 Aug 2020: Australia’s bushfire monitoring system is unfit for purpose and we need to build a national agency to strengthen our resilience and adaption to climate change, urge a team of leading fire researchers. In a comment published in the journal Nature,
How you can have a green impact no matter what you study

https://www.utas.edu.au/about/news-and-stories/articles/2020/1087-how-you-can-have-a-green-impact-no-matter-what-you-study

9 Nov 2020: Chester James-Smith is a fifth-year medical student. He’s also the winner of the Australasian Green Impact Student Awards for 2020. Chester was always interested in his personal environmental impact, but it was during his time
Two majors. Many careers. Take five with a nutrition scientist

https://www.utas.edu.au/about/news-and-stories/articles/2020/1095-three-majors-three-careers-take-five-with-a-nutrition-scientist

23 Nov 2020: Now with two majors, offering a wealth of possible career routes, it’s time to talk about the Bachelor of Nutrition Science. We had a chat with Dr Matt Sharman, who is the lead academic in nutrition science, as well as the senior lecturer and
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