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Wellness tea

Welsh ‘wellness’ tea arrives in lockdown

8 January 2021

Welsh Brew and Cardiff create green tea

Professor Daniel Kelly receives OBE for his services to Cancer Care Research and Education, Nationally and Internationally

8 January 2021

Professor Kelly is hugely recognised for his long-standing research career and for his position as Chair of Nursing Research at the Royal College of Nursing. We talk to him about his recent and well-deserving achievement.

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COVID-19 genome sequencing project gets major upgrade

8 January 2021

Cardiff University-led supercomputing project receives fresh funding to go global

Professor Anthony Campbell and Professor Barbara Chadwick

New Year’s Honours

8 January 2021

Members of the University community have been recognised in the Queen’s New Year’s Honours List.

Hermione Hyde

Clinical criteria for diagnosing autism inadequate for people with genetic conditions, research suggests

4 January 2021

More than half of individuals with one of four genetic conditions had significant autistic symptoms, despite not qualifying for formal diagnosis

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‘Living reviews’ launched by Cardiff and Oxford in wake of COVID-19 research

18 December 2020

New review format will summarise key scientific literature around the virus

Sophie Watson

‘There’s this whole unknown and hidden world inside all of us – and it can tell us so much’

16 December 2020

Meet the Cardiff University PhD student who unlocks the strange secrets deep inside Arctic animals

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Key type of immune cell ‘self-renews’ in humans, new study finds

16 December 2020

Cardiff University-led research overturns thinking that a certain type of memory T-cell has reached the end of its lifespan

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New study to evaluate antibiotic use in COVID-19 hospital patients

11 December 2020

Data indicates antibiotics are being ‘unnecessarily’ prescribed in patients with the virus

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Social media messages help reduce meat consumption

9 December 2020

New study shows success of direct messages sent via Facebook chat on reducing the amount of red and processed meat in our diets