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3010 - melbourne university magazine
Profiles, features and news from 3010 - melbourne university magazine.
So much is the same, yet so much has changed. Here are some of the ways in which the University of Melbourne has been transformed over the 50 years from 1964 to 2014.
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We can now access huge amounts of knowledge from the human genome – but this knowledge doesn’t come for free. Christine Kenneally explores the implications of being able to unpick our most personal data.
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The gallery owner: Rebecca Hossack - Meet alumna Rebecca Hossack, owner of the Rebecca Hossack Art Gallery in London.
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Every year, Kevin Hawkins spends one week starving himself and convincing others to do the same.
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A world-first high-tech classroom launched at the University will help researchers to better understand how learning takes place in the brain and to improve teaching.
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He’s a former IT specialist; she’s an eminent psychiatrist. Now Graeme Simsion and Anne Buist are a literary couple, parlaying their original careers into second lives as novelists.
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The class of 2015 will find themselves entering a very different world of work than their predecessors of even a decade ago. Val McFarlane meets the men examining how we work now – and what the future might bring.
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A gold mine in western Victoria has become the unlikely setting for a mission to resolve one of science’s great mysteries: what holds the universe together?
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At just 26, Katie Potts has become a founding research fellow at the University’s Centre for Disaster Management and Public Safety.
Alumna Yao Yi is at the heart of Beijing’s rapidly-changing legal scene.
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Education expert Glenda Fisher and commerce student Cassandra Yam might not look like they’ve got much in common – but after being paired trough a mentoring program, they have formed a strong bond that benefits them both.
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A passion for food: alumnus George Sykiotis is the business brains behind George Calombaris' many restaurants, including Hellenic Republic and Jimmy Grants. #UOMAlumni #food #Melbourne
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Land rites - The ‘living laboratory’ of Dookie Campus gives students a high-tech grasp of our future food needs.