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This week on *A l’UM *: science with doctoral students Jacintha Naby from the LMGC and Charles Sanctorum from…

Join FOODS’ 3rd international cohort! The Collaborative Doctoral Platform…

By the end of the century, marine biomass will decline by 20 percent if greenhouse gas emissions…

This week on *A l’UM * Science, Eric Renard, head of the endocrinology department and…

In the laboratory at the Charles Gerhardt Institute in Montpellier (CNRS/UM/ENSCM) and the laboratory at…

This little ball of yellow and blue feathers fills the sky above our forests and our cities alike, and…

While the heat remains summer’s greatest asset, the increasingly frequent heat waves are going to…

This week on *A l’UM * Science, François Zaviska, a researcher at the European Institute of…

Between 2014 and 2024, the temperature in the understory of Guyana’s tropical forests has…

More frequent and more intense wildfires in some areas—that’s one of the most pressing effects of…

Since the 2000s, the theory of tipping points has been gaining ground in modeling…

This week on *A l’UM : Science*, Olivier Duron from the Mivegec laboratory explains how…

Organized as part of the CLAPAS (Collaborative Local Research Actions on…) flagship initiative…

Soundscapes are part of our rich natural heritage, yet they remain…

Between February and March, young visitors to Montpellier’s media libraries had the chance to discover three…

Ten years after the Paris Agreement, the goal of keeping the global average temperature well…