Latest Interviews
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In agro: field labs and farmer-led research
Added: 19 Jun 2022
The Innovative Farmers not for profit network brings together farmers and growers with researchers …
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It’s all just a matter of perception
Added: 4 Apr 2022
In anticipation of the announcement of this year’s competition winners, we asked previous winners a…
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Understanding menopause in your workforce
Added: 1 Mar 2022
While jumping at the chance to tell her personal story about how menopause has affected her work, t…
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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…
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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…
![](/files/img_cache/2161897/160_120_1Paradise_and_Boreham_web.jpg?1597666387)
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…
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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…
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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…
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We’ll drink to that
Added: 3 Jun 2019
Dr Leonardo Chiappisi and Dr Isabelle Grillo are fascinated with the popular Italian liquor limonce…
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Food for thought
tpttbqtbbt.d tpttbqtbbt.d | Added: 11 Sep 2018
Bacteriophages are well known to molecular and microbiology, but could they really be a new vanguar…
![](/files/img_cache/2155112/160_120_1BenWarth2.jpg?1562104540)
Getting the right exposure
tpttbqtbbt.d tpttbqtbbt.d | Added: 6 Sep 2018
Understanding the totality of environmental exposures from conception onward and what that might do…
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An aquatic approach to space food
tpttbqtbbt.d tpttbqtbbt.d | Added: 23 Jul 2018
Just how do you haul enough food into space on extended manned missions without burning through vit…
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Chef de science
tpttbqtbbt.d tpttbqtbbt.d | Added: 4 May 2016
Professor Peter Barnham speaks on the science of molecular gastronomy.
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Time to put a bug in the system?
tpttbqtbbt.d tpttbqtbbt.d | Added: 8 Jul 2015
Population growth is set to place an incredible demand on food production – could it be met with th…
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Guiliana Noratto says eat three peaches a day
tpttbqtbbt.d tpttbqtbbt.d | Added: 9 Jun 2014
Washington State University food scientist Guiliana Noratto has found that compounds in peaches can…