Latest Interviews

Pandemic accelerates automation in the lab sector

Added: 15 Oct 2021

Laboratories are just one of the many businesses that were forced to adapt operations because of th…

Bioluminescence: a life study of ocean light

Added: 30 Mar 2021

Bioluminescence is visually magical and has inspired many scientists to dive deep to discover its s…

Can efficiency and sustainability coexist?

Added: 17 Aug 2020

Allison Paradise, CEO of My Green lab, a non-profit organization and Marc Boreham vice president an…

Five things you learn from working in cleanrooms

Added: 19 Aug 2019

Want to avoid committing a serious faux pas before you start working in cleanrooms? That would be h…

Just play the game

Added: 10 Jun 2019

Games have never been more popular – but can they really help in the teaching of science? You bet y…

We’ll drink to that

Added: 3 Jun 2019

Dr Leonardo Chiappisi and Dr Isabelle Grillo are fascinated with the popular Italian liquor limonce…

Food for thought

Evoluted New Media | Added: 11 Sep 2018

Bacteriophages are well known to molecular and microbiology, but could they really be a new vanguar…

Getting the right exposure

Evoluted New Media | Added: 6 Sep 2018

Understanding the totality of environmental exposures from conception onward and what that might do…

An aquatic approach to space food

Evoluted New Media | Added: 23 Jul 2018

Just how do you haul enough food into space on extended manned missions without burning through vit…

Chef de science

Evoluted New Media | Added: 4 May 2016

Professor Peter Barnham speaks on the science of molecular gastronomy.

Time to put a bug in the system?

Evoluted New Media | Added: 8 Jul 2015

Population growth is set to place an incredible demand on food production – could it be met with th…

Guiliana Noratto says eat three peaches a day

Evoluted New Media | Added: 9 Jun 2014

Washington State University food scientist Guiliana Noratto has found that compounds in peaches can…