The School of Engineering and Architecture recently hosted a School Research Image Competition. There were a total of 37 entries with some outstanding research images submitted across the range of disciplines.

Researchers at the School of Biochemistry and Cell Biology have developed robots that will assist students with physical disabilities or visual impairments to complete practical classes.

Jellyfish Fantastic, a Science Foundation Ireland (SFI) funded project led by Dr Tom Doyle, School of Biological, Earth and Environmental Sciences, recently developed a jellyfish-inspired garden at Blarney Castle and Gardens. The initiative was a collaboration with botanical artist Shevaun Doherty and Adam Whitbourn, head gardener and designer at Blarney Castle and Gardens.

Congratulations to Mark Leahy, BSc (Hons) Medical and Health Sciences, who was awarded an Irish Cancer Society Translational Summer Studentship 2022.

The Tom and Mary Cross Prize was initiated by Professor Tom Cross to celebrate the wonderful memories that he and his late wife, Mary, shared of their time at UCC, working in what has now become the School of Biological, Earth and Environmental Sciences (BEES). 

The annual Lough Hyne Touch Tanks event run by the Lough Hyne Research Team from the School of Biological Earth and Environmental Sciences made a welcome return for Heritage Week.

We are incredibly proud of the success of our alumni and students who represented Ireland in the European Rowing Championships in Munich. UCC STEM was represented by Fintan McCarthy who graduated with a BSc Physiology; Emily Hegarty, BSc Biological Sciences; and Aifric Keogh, MSc Food Microbiology.

The School of Biochemistry and Cell Biology recently welcomed the following new staff members to their team.

Researchers at the School of Biological, Earth and Environmental Sciences (BEES) have identified the times of the day when hares are more likely to be struck by aircraft at Dublin airport - and believe their findings may help reduce costly ‘runway roadkill’ incidences around the world.

Researchers at the School of Food and Nutritional Sciences are conducting research into how best to develop dietary guidelines that will help to protect and promote health, as well as reduce greenhouse gas emissions - one of the contributors to climate change.