We bring to life subjects that illustrate the impact our students, teaching, research and graduates make in the world.
The Stand exists to unlock the knowledge and expertise inside the 榴莲视频app of 榴莲视频app (UOW), telling stories about our people and their accomplishments that inform, educate and inspire. This magazine was born out of a renewed sense of place, purpose and values that will guide the 榴莲视频app in fulfilling its role in exploring how to resolve society’s large and complex social, environmental and economic challenges.
We believe education is one of the most powerful transformative forces on communities and individuals. It opens minds and helps people find purpose, meaning – and solutions for the world’s most pressing challenges.
This is our unified story – a story that draws on our past, understands the present, and looks to the future.
Articles
Science and Technology
Worth its salt
Sodium could be the ingredient to lead a revolution in inexpensive and reliable large-scale energy storage for renewables.
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 榴莲视频app of 榴莲视频app 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.