Applied Sciences

Several major food companies have announced plans to remove artificial ingredients, such as color and flavor, from their products within the next few years. It’s a move driven by consumer demand and one that will be a challenge for the industry, says Lester Wilson, University Professor of Food Science and Human Nutrition at Iowa State University.

A newly-designed material, which mimics the wing structure of owls, could help make wind turbines, computer fans and even planes much quieter. Early wind tunnel tests of the coating have shown a substantial reduction in noise without any noticeable effect on aerodynamics.

Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to a University of California, San Diego School of Medicine study published online on June 17 in PLOS ONE.

Medical and other researchers and science teachers around the world will be able to compare ancient DNA from humans from thousands of years ago with the genetics of modern day humans, thanks to a new world-first open access databank at the University of Adelaide’s Australian Centre for Ancient DNA (ACAD).















