News from 2021
Oxford Brookes University news from 2021
29 July 2021
In recognition of its outstanding support for small businesses, student and social entrepreneurship and commitment to the local economy, Oxford Brookes Business School has been awarded the Small Business Charter Award.
27 July 2021
Food bills for some families in Oxford doubled during the national lockdowns, according to an Oxford Brookes academic who ran a focus group with local families.
26 July 2021
A new research community exploring racial equity in UK architecture is aiming to create an industry Charter and approach to help address race and systemic racism in architecture.
22 July 2021
A new two day virtual festival will celebrate the tech industry, create connections amongst tech innovators and help companies foster diversity and gender balance in the industry.
15 July 2021
Work by Oxford Brookes University to increase the activity levels of children with neurological conditions is highlighted in a new National campaign. MadeAtUni: Energising Places, launched by Universities UK and British Universities and Colleges Sport, cel
13 July 2021
As excitement built in England ahead of the Euro 2020 final against Italy, fans took to Twitter to express pride in their diverse and inspiring team. There was also a sense of nervous anticipation at the chance to win a major tournament for the first time
07 July 2021
Professor Emerita Joy Hendry has been announced as President of the Archaeology and Anthropology Scientific Section at the 2021 British Science Festival.
06 July 2021
Nurseries can be noisy places. A clutch of three-year-olds gathered round a book shout excitedly. Across the room, a small committee of toddlers negotiates over stickers and string.
05 July 2021
Rajat Gupta, Professor of Sustainable Architecture and Climate Change at Oxford Brookes University, has been appointed as Ad Hoc member to the Department for Environment, Food and Rural Affairs (DEFRA) Air Quality Expert Group (AQEG)
30 June 2021
Growing in popularity, unagi kabayaki - grilled freshwater eel in soy sauce - can be found on the menu of many Japanese restaurants, and is stocked by Asian shops and in specialist supermarkets. But new research tracing the DNA of eel fillets used for this