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Cambridge zoologists Bill Sutherland and Silviu Petrovan warn that we must dramatically change the way we interact with animals to reduce the risk of this happening again.

Scientists have discovered extinct strains of smallpox in the teeth of Viking skeletons – proving for the first time that the killer disease plagued humanity for at least 1400 years. 

Cambridge scientists have developed a new way to fortify shellfish to tackle human nutrient deficiencies which cause severe health problems across the world. ̽��ֱ��team is now working with major seafood manufacturers to further test their microencapsulation technology, or “Vitamin Bullets”. 

COVID-19 is comparable to climate and extinction emergencies, say scientists from the UK and US – all share features such as lagged impacts, feedback loops, and complex dynamics.

Compiled by a team of international wildlife and veterinary experts, a new study has identified seven routes by which pandemics could occur and 161 options for reducing the risk.

Researchers have found that adult skates have the ability to spontaneously repair injured cartilage, using a type of cartilage stem cell. Human cartilage has very limited capacity for repair, and the finding may lead to new stem cell treatments for human cartilage injuries.

Phased re-opening of schools, businesses and open spaces should be considered alongside a range of practical ways to keep people physically apart, say the authors of a new study on how lockdown can be eased without a resurgence of coronavirus infections. 

Smothered in ketchup or squished into a sandwich, there’s one tasty convenience food that’s hard to resist. Now two Cambridge researchers believe that a twist on the classic fish finger might help address the challenge of sustainably feeding our global population.

By watching videos of each other eating, blue tits and great tits can learn to avoid foods that taste disgusting and are potentially toxic, a new study has found.

Animal pollinators support the production of three-quarters of the world’s food crops, and many flowers produce nectar to reward the pollinators. A new study using bumblebees has found that the sweetest nectar is not necessarily the best: too much sugar slows down the bees. ̽��ֱ��results will inform breeding efforts to make crops more attractive to pollinators, boosting yields to feed our growing global population.