Andalusian campuses participate in six strategic alliances of European Universities and are at the forefront of five of them, making them the ones that coordinate the most consortiums in Spain.
The ‘Plan of Measures and Support: Andalusia with Ukraine’ deployed by the Government of Andalusia since the Russian invasion of Ukraine began. A plan which, in a cross-cutting manner, is enabling the aid and solidarity of the Andalusian people to be optimised and guaranteeing that all Ukrainian families, children and adults arriving in Andalusia enjoy all the rights that European citizenship offers them in Spain.
The number of scientific publications from Andalusian public universities registered in the Andalusian Scientific Information System (SICA) and the Web of Science (WoS) has grown by 35.8% from 2018 to 2022, from 12,248 to 16,635 publications per year.
The Regional Ministry of Health and Families of the Government of Andalusia and the Andalusian Health Service (SAS) are research partners in the Digi-ID programme, a pan-European project whose main aim is to educate in digital skills to achieve better health outcomes and promote the social inclusion of adults with intellectual disabilities.
More than 3,000 public schools in Andalusia now have 1GB fibre optic connectivity services and WIFI access in all their educational spaces, making Andalusia, as certified by the European Gigabit Society (European Commission), the European region with the best connectivity and speed in its network of schools. It is expected that by the next school year 2021/22 these connections will reach all public schools in Andalusia.
For the second consecutive year, the Andalusian university system has improved its global position in the prestigious ranking of Shanghai (‘Academic Ranking of World Universities – ARWU’).
Young Andalusians Javier Manuel Tordesillas and Marisa Salvador have been two of the four young Europeans selected as youth ambassadors by the European Youth Information and Counselling Agency (ERYICA).
A group of researchers from the University of Cádiz, coordinated by Professor Víctor Palacios from the Food Technology area, has developed a novel gastronomic product from Sherry vinegar and aromas of estuary seaweed from the Bahía de Bahía Natural Park Cadiz.
