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  • Chief Scientific Adviser pays tribute to University of Leicester’s world-leading research, impact, and COVID-19 response during visit

    Sir Patrick Vallance, the Government Chief Scientific Adviser, recently visited the University of Leicester to find out more about its research expertise and to deliver a lecture on the importance of scientific advice in national policymaking.

  • Diabetes professor from Leicester presented with CBE

    A GP from Leicester who is recognised as the world’s leading diabetes researcher has been presented with the Commander of the Order of the British Empire (CBE).

  • Information for students

    Learn more about the RefugEAP course aims, features, frequently asked questions and how to apply.

  • Lessons learned from Leicester's lockdown

    2000|External engagement Universities do not exist in bubbles. We live in local ecosystems and it is essential for the benefit of the institution and the wider community to develop meaningful partnerships and work collaboratively for the public good.

  • Spanish Post-beginners (Level 2)

    Spanish course for post-beginners at Leicester University

  • Italian Post-beginners (Level 2)

    Italian course for post-beginners at Leicester University

  • CPD Pharmacist Independent Prescribing

    Develop your pharmacy career by becoming an Independent Prescriber and make a positive impact on patient care.

  • SAPPHIRE hosts successful interdisciplinary workshop on antibiotic prescribing

    Posted by ekrockow in SAPPHIRE (Social science APPlied to Healthcare Improvement REsearch) on October 16, 2018 Is antibiotic overuse compromising the efficacy of current drugs? Are we going to run out of effective antibiotics? What interdisciplinary approaches may be useful...

  • BBC Radio Leicester – In Perspective

    A blog that looks at the 'In Perspective' series produced by BBC Radio Leicester in the 1970s.

  • Cooking Inauthentically: An Experiment with Flaounes – University of Leicester

    Deborah Toner, the Project's PI, describes her first experience of cooking flaounes, a celebration Easter food from Cyprus, the challenge of finding "authentic" ingredients and the sense of occasion created by making a celebration food.

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