Sam Lee highlights how advances in fluorescence microscopy are aiding in the fight against heart attacks. Diseases affecting the heart...

Daisy Cave discusses the recent return of otters to Birmingham’s waterways Eurasian otters (Lutra lutra) are arguably amongst the West...

Sophie Byrne examines the effects of engineered waterways on public health crises Waterways provide ample breeding grounds for...

Sarah Lloyd compares the COVID-19 pandemic with other notorious pandemics from across history. Is it possible to think of COVID-19 and...

Mia Wroe covers BioSoc’s second Careers Conference, where Dr Steve Unwin discusses how great ape conservation can provide a template for...

Lara Williams explains how our underlying brain circuitry may shape our mental health response during the COVID-19 pandemic COVID-19 is...

Abigail Joyce explores medical myths and misconceptions, and what happens when they go from harmless to harmful...

Demi Ball asks, do we really know what doctors are putting into our bodies?

Daisy Cave exposes an overlooked biodiversity scandal

Charlotte Tomlinson explores how we can decipher meaning from life through the study of kinesin and the Myth of Sisyphus

Courtney Kousser considers whether tardigrade physiology could signal the existence of extra-terrestrial life

Joanna Chustecki advocates ancient practices, from a bygone world, in conserving natural resources

Bhavini Chauhan examines the ways in which genetic mutations can tip the balance of healthy cellular environments into diseased worlds

Sophie Caprioli gives an insight into the allure of fishkeeping as a subculture

Elin Bevan peers into the microscopic world that inhabits the human body

Abigail Joyce uses real-world science to deconstruct dragon physiology physiology

Amathur Musarrath discusses the potential for having life on planets and other objects beyond earth

Mia Wroe takes a look into the weird and wonderful world of the Burgess Shale and prehistory life

Harry Holmes dives into a deep-sea world, on a quest to unveil the Kraken

Pia Mayer introduces the science and art of molecular gastronomy