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Topics and Information
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March 12, 2019 update
Application for Tuition Exemption for First Semester of Academic Year 2019-2020
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March 4, 2019 update
International Student from Benin Wins Japanese Essay Contest: Top among 6,793 essays
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January 25, 2019 update
Tear-Free Gold Leaves Made of Nanofibers and Gold Nanoparticles
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January 17, 2019 update
Demonstrating 2D Melting Phenomena in a Magnetic System
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January 10, 2019 update
Youth Delegation of “SAKAI ASEAN Week Science and Technology Student Exchange Program” Visited OPU
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January 7, 2019 update
The Second Joint Symposium on Advanced Mechanical Science & Technology Was Held
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December 4, 2018 update
The Foreign Minister of Nepal to Visit Research and Development Center for the Plant Factory
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December 4, 2018 update
The 25th OPU Japanese Language Speech Contest Was Held
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November 13, 2018 update
Flexible and Highly Sensitive pH Sensor Using CCD Platform -One Step Closer to Better Health-
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October 26, 2018 update
A Research Group Has Clarified a Heat Generation Mechanism of Cathode Materials for a Liquid Electrolyte-Based Lithium Batteries
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October 24, 2018 update
A Toolkit for Correlation Network Analysis – a Tailored-Size Community Detection- Is Now Available
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October 23, 2018 update
The Development of a High-Speed Neutron-Imaging System via a Solid-State Superconducting Detector
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October 19, 2018 update
Success of Optical Control of Spin-Polarized Photocurrent in Topological Insulator!
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October 19, 2018 update
Osaka Prefecture University Is Member to The United Nations Academic Impact
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October 18, 2018 update
Nanoraspberry, an Electrochemical Label for Bacterial Detection –All You Need Is Just a Single Cell–
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October 15, 2018 update
Autumn Entrance Ceremony 2018 was Held
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October 12, 2018 update
OPU International Students Visited to Elementary Schools in Misaki Town
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October 11, 2018 update
Autumn Degree Awarding Ceremony was Held
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September 26, 2018 update
Electrochemical Detection of Viable Bacterial Cells Using a Tetrazolium Salt
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September 20, 2018 update
A New System for Mass-cooking in Less Time While Retaining the Taste and Nutritional Value of Food