News and Views
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UCC launches Refugee Week
02 Feb 2018
University College Cork will host its inaugural Refugee Week from February 5 to 9, with an exciting line-up of events for the public.
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UCC ranks in world’s top 10 ‘Green’ universities
03 Jan 2018
University College Cork has been ranked ninth globally in the UI Green Metric World University Ranking, ahead of all other Irish universities.
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Long read: ‘Who learns here…belongs here’
18 Jan 2018
“Who learns here belongs here” – the sentence is slowly and carefully delivered by Dr Karl Kitching as if to emphasise its simple but powerful message.
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From Arsenic to Zinc: UCC reveals chemistry of Gaelic manuscripts
15 Jan 2018
Hidden away among the letters and words that cover the Gaelic manuscripts of the late middle ages is a world of minerals and chemical compounds.
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Opinion: The economics of football transfer fees
03 Jan 2018
Opinion: Hyperinflation has become the norm with football transfer fees and we can expect them to continue increasing as long as the broadcasting rights cash keeps flowing, according to UCC's Dr Robert Butler.
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International recognition for UCC researchers
03 Jan 2018
Four University College Cork (UCC) scientists feature in the latest “Highly Cited Researchers” list.
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Op Ed: Grasping the nettle of climate change
03 Jan 2018
Dealing with climate change is hard, pretending it isn’t makes it harder. Ireland must take its environmental commitments seriously.
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UCC 'Atlas' wins national award
03 Jan 2018
The Atlas of the Irish Revolution, a book which tells the full story of Ireland’s revolutionary history from 1913 to 1923, was voted the ‘Bord Gáis Energy Book of the Year’ for 2017.
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Opinion: Dismissing religious education is a poor lesson in tolerance
03 Jan 2018
Recent opinion about the place of Religious Education in Irish schools has demonstrated postmodern rifts in the fabric of Irish tolerance.
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St Patrick’s food back on the menu…
14 Mar 2016
The fermented and wild foods St Patrick dined on in the 5th century are back among the hottest food trends internationally, according to UCC food historian Regina Sexton.
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