Researchers have developed a three-dimensional ‘organ on a chip’ which enables real-time continuous monitoring of cells, and could be used to develop new treatments for disease while reducing the number of animals used in research.
Innovation is about the application of new ideas, discoveries and inventions. The innovative and entrepreneurial spirit of the members of the University of Cambridge is enshrined in the University’s mission statement to contribute to society through the pursuit of education, learning and research at the highest international levels of excellence. The foundation for innovation is the steady supply of excellent ideas, of which there is an abundance at Cambridge. Ingenuity and creativity, alongside the fundamental research which underpins these ideas and combined with the constant exchange of ideas between academics and companies, governments and NGOs has been the recipe for this success.
Various mechanisms are in place to help our academics nurture future innovation. As well as dedicated departmental support structures, Cambridge Enterprise provides technology transfer, consultancy services and seed fund opportunities, and the Entrepreneurship Centre at Cambridge Judge Business School enables scientists, post-docs and researchers to translate innovation into reality through a range of practical programmes supporting entrepreneurs from start-up to scale-up.
A new easy-to-use legal tool that enables exchange of biological material between research institutes and companies launches today.
Scientists hope that a new approach to vaccine development, combined with improved surveillance of potential future threats of outbreak, could help to massively reduce the impact of deadly diseases such as Ebola, Marburg and Lassa fever.
A Cambridge start-up has developed a low-cost next-generation wearable heart and cardiovascular function monitor which uses AI to diagnose heart rhythm and respiratory problems in real time.
In a warehouse to the northeast of Cambridge are shelves upon shelves of trays teeming with maggots, munching their way through a meal of rotting fruit and vegetables. This may sound stomach-churning, but these insects could become the sustainable food of the future – at least for fish and animals – helping reduce the reliance on resource intensive proteins such as fishmeal and soy, while also mitigating the use of antibiotics in the food chain, one of the causes of the increase in drug-resistant bacteria.