How does the coronavirus test work? 5 questions answered
A molecular biologist explains who should get tested, how the tests work and what the US government is doing to make tests available during a rapidly changing crisis.
March 12, 2020 • ~8 min
Coronavirus control measures aren't pointless – just slowing down the pandemic could save millions of lives
Best-case estimates suggest 40 million American adults may come down with COVID-19. But an epidemiologist explains why now is not the time to just give up.
March 11, 2020 • ~5 min
What's the difference between pandemic, epidemic and outbreak?
From the neighborhood to the newsroom to the White House, nobody stays silent during a health emergency. These terms are often mixed up, and it matters who is using them and when.
March 9, 2020 • ~5 min
Vaccines without needles – new shelf-stable film could revolutionize how medicines are distributed worldwide
Inspired by amber and hard candy, researchers figured out a new, needle-free, shelf-stable way to preserve vaccines, making them easier to ship and administer around the world.
March 4, 2020 • ~5 min
Predicting the coronavirus outbreak: How AI connects the dots to warn about disease threats
Machine learning technology was first to sound the alarm about the new coronavirus. Its success illustrates how AI is boosting epidemiology.
March 3, 2020 • ~8 min
Deprivation strongly linked to hospital admissions
People who live in areas of higher than average deprivation are more likely to be admitted to hospital and to spend longer in hospital, according to new research from the University of Cambridge. The difference was particularly pronounced among manual workers and those with lower education level.
Dec. 18, 2019 • ~5 min
Women in STEM: Emma Glennon
Emma Glennon is a PhD candidate in the Department of Veterinary Medicine and a Gates Cambridge Scholar. Here, she tells us about her research on infectious disease and how they emerge, the importance of interdisciplinary work, and learning how to catch bats.
Oct. 17, 2019 • ~3 min
Menu labelling linked to less fat and salt in food at major UK restaurant chains
Food sold at restaurants whose menus display energy information are lower in fat and salt than that of their competitors, according to new research from the University of Cambridge.
Oct. 16, 2019 • ~5 min
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