Posted on March 10, 2017
Each year, news reports of malaria cases and deaths in Gauteng result in panic. The UP Institute for Sustainable Malaria Control is working towards malaria control and eventual elimination, focusing on innovations for prevention.
Posted on February 28, 2017
Representatives from Danone Nutricia Research visited Enterprises University of Pretoria (Pty) Ltd to investigate possible areas of research collaboration with the Sensory Research Unit led by Professor Riette de Kock.
Posted on February 09, 2017
Dr Celia Abolnik, Associate Professor and Research Chair for Poultry Health and Production in the Department of Production Animal Studies at the University of Pretoria, was named one of Africa's top five female scientists during the African Union Kwame Nkrumah Scientific Awards at the AU...
Posted on February 03, 2017
South Africa's much-debated sugar tax is due to kick in from April 1 2017. It aims to reduce people's sugar consumption by upping the price of sugar-sweetened beverages. Hettie Schönfeldt, Nicolette Hall and Beulah Pretorius say the tax is absolutely crucial to tackle the spike in...
Posted on January 30, 2017
Three students from the University of Pretoria were recognised for their excellent presentations at the third DST/NRF National Global Change Conference hosted by the University of KwaZulu-Natal in Durban in December 2016.
Posted on January 25, 2017
A team of researchers in the Department of Genetics at the University of Pretoria together with collaborators in Belgium, Canada and the USA, are reporting one of the first large-scale, integrated analyses of 10 000s of genes profiled in the developing wood of plantation trees.
Posted on January 20, 2017
Cape Citizen Science, a project that enlists the help of the public to identify organisms that are killing some of the fynbos species in the Western Cape, has launched a crowd funding campaign to provide youth from a local township with an opportunity to spend a day learning and taking part in...
Posted on January 13, 2017
Insects have often been described with words like "disgusting" and the idea of eating them horrifies some people. But this needs to change as they can be an important food source. Dr Saliou Niassy of the Univeristy of Pretoria and Sunday Ekesi of ICIPE explain why.
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