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…
