The School of Science and Technology’s Research Centre of Crystalline Materials (RCCM) is happy to announce the publication of its latest book, MULTI-COMPONENT CRYSTALS, an edited volume covering topics in multi-component crystals, an area relating to the pharmaceutical industry, supramolecular chemistry, crystal engineering
Sunway University MSc in Life Sciences student Shobana Gabriel Jabanathan was awarded the “Best Research Poster Award” for her research entitled “Development of Molecular Methods for Rapid Detection of Brain-eating Amoebae” at the 2nd International Conference for Molecular Biology and Biotechnology (ICMBB) 2017.
Professor Nigel Marsh and Associate Professor Dr Lin Mei-Hua from Sunway University’s Department
Professor Nigel Marsh from Sunway University’s Department of Psychology recently gave an invited
The 2nd Cambridge - Oxford - Sunway Biomedical Symposium, focusing on "Stem Cells: From Biology t
Sunway University Business School organised Student Professional Development Workshop
Cambridge, Oxford experts lead stem cell discourse in Sunway City...
The Sunway Education Open Day held on 16 & 17 December was an excellent platform for students & parents who wanted to know more about certain courses/programmes prior to enrolment, or wanted to check out the campus and facilities. Lecturers and academic staff were on hand to provide information and advice, while current students shared their experiences with prospective students.
Students undertaking the Diploma in Events Management (DEMT Jan & Aug 2016 intake), School of Hospitality, Sunway University, recently held a successful charity campaign, with proceeds amounting to more than RM3500 benefiting an NGO, called GOLD.
School of Hospitality (SOH), Sunway University, played an integral part in the success of the Food & Society 2017 International Conference held in Istana Hotel Kuala Lumpur late November. The conference, a joint organisation between the National University of Malaysia (UKM) and the Asia Pacific Food Studies Network, saw more than 100 participants from twelve different nationalities from all continents across the world participating through research presentations, culinary demonstrations and workshops, discussions and visits.
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