Latest Videos

People often mix up food allergies and food intolerances, even though they require completely different medical treatments. Dr. Jen Gunter explains the differences.

Turns out doing the crossword is only one way you can keep your head healthy because mushrooms can help your brain cells grow!

Scientists have developed a cost-effective way to transform water into fuel. Their new nickel-based catalyst uses sunlight to split water into oxygen and hydrogen, allowing them to harness the hydrogen as a source of energy.

Eating pizza with a stuffy nose just isn't as satisfying – and there's a reason for that.

Johan Axelman from the Swedish Chemicals Agency, speaks about why we need a paradigm shift in the environmental risk assessment (ERA) of pesticides, what a future ERA may look like and how we can make it happen.

If your coffee is too bitter, add a pinch of salt. If your salad isn’t sour enough, add a pinch of salt. If your beer is too bitter, add a pinch of salt. Salt has a seemingly magical ability to enhance good flavors and dampen bad ones.

Speaking at the Advances in Food & Beverage Analysis online symposium 2022, Jordi Saldo delivered his talk on in-line optical measurements for process control in the food industry.

In this Teach me in 10 episode we are joined by Terri Christison to learn how to:
1. Keep our foods safe from harmful chemicals
2. Solve separation, detection and quantitation problems for highly polar cationic pesticides
3. Expand your horizons in the analytical sciences

The development of broad spectrum glyphosate and “Roundup Ready crops” was a game-changer that worked so well people basically stopped looking for new herbicides. That is until the weeds started fighting back.

Engineered living materials promise to aid efforts in human health, energy and environmental remediation. Now they can be built big and customized with less effort.