Whether it’s how you make that perfect soufflé or detect a hint of vanilla in your coffee, knowing more about the physics and chemistry of food may just let you be more creative in the kitchen—and enjoy food more. To guide people on this gastronomic journey, a biochemist turned pastry chef, a coffee expert and…
This week on radio, Tim Thwaites is talking about mobile drug labs; the corpse flower; Easter Island; dolphin gangs; and more
This week on radio, Tim Thwaites is talking about wayward whales; possums in packs; battling sea monsters; space junk; and more
This week on radio, Tim Thwaites is talking about surreptitious sleep; feeding hummingbirds; why bats don’t like the rain; and more.
This week on radio, Tim Thwaites is talking about obese pets; reversing ageing; how your mother is to blame for your sense of taste; the peril of heat stress; and more…
IUPAC Plenary Six and Seven, Wednesday 9:45am Chris Leaver, University of Oxford The world’s population has more than doubled in the past 50 years and the relative abundance of food has kept pace, with the poorest benefiting most. Yet one billion people are malnourished and live below the poverty line.