We showcase the impact of UOW students, teaching, research, and graduates on the world. Our mission is to share inspiring stories that educate and motivate, highlighting the transformative power of education in addressing global challenges.
50 Voices
This year, as part of our 50th Anniversary celebrations, we have launched 50 Voices - a content series that celebrates the people who have made UOW what it is today. From labs to libraries, lawns to lecture theatres, hear unique stories from students, staff, alumni, donors, and community members who have had a lasting impact.
Articles
General tags, Alumni, Education, Environment and Energy, Science and Technology
Laura Wells
Scientist, model, environmentalist, television presenter, and all-round passionate human being, Laura Wells defies expectations.
Health and Medicine, Science and Technology
Superbugs: How UOW researchers are curbing antimicrobial resistance
Imagine a world where antibiotics don't work. Where even minor surgeries aren't possible because of the risk of infection caused by bacteria.
Health and Medicine, International, Health and Medicine, Study areas, Science and Technology
Molecular Horizons: building a dream
You could walk past the latest construction site at the 51²è¹Ý and think that it's just another building going up, with the usual cranes and noise.
Arts and Culture, Environment and Energy, Science and Technology
Talking about my (energy) generation
Never before has energy been so accessible or in demand.
Health and Medicine, Study areas, Science and Technology
Why purple food is better for your brain
Thirty years ago, Professor Karen Charlton was working as a hospital dietitian in the North East of England. After work she would visit older men who lived alone in sheltered housing accommodation to interview them about what they ate. Professor Charlton smiles when she talks about this time.
Environment and Energy, Science and Technology
A healthy diet for a healthy planet
Forecasts suggest that by 2050, 10 billion people will inhabit the earth, requiring the production of 70 to 100 per cent more food.