Recycled tires could see new life in lithium-ion batteries that provide power to plug-in electric vehicles and store energy produced by wind and solar, say researchers at the Department of Energy’s Oak Ridge National Laboratory.

The presence of Clostridia, a common class of gut bacteria, protects against food allergies, a new study in mice finds.

A growing number of consumers are willing to pay a premium for fruits, vegetables and other foods labelled "organic", but whether they're getting what the label claims is another matter.

An analysis of patented university inventions licensed to biotechnology firms has revealed early bottlenecks on the path to commercialization. To open these roadblocks, the researchers suggest that better communication of basic research results during the discovery stage could lead to faster commercialization down the road.

The Global Food Traceability Center (GFTC) just released a new report in the peer-reviewed journal, Comprehensive Reviews in Food Science and Food Safety, that evaluates and compares the traceability regulations of 21 Organization for Economic Co-Operation and Development (OECD) countries. One of its main findings is that European Union countries ranked highest when it comes to global food traceability regulations and requirements. 

During the past few years, Virginia Tech’s Wu Feng has built upon a National Science Foundation (NSF) / Microsoft grant from the “Computing in the Cloud” program, and synergistically complemented it with subsequent collaborative grants, including a $6 million award from the Air Force on “big computing” for mini-drones and a $1 million award from NSF and the National Institutes of Health on “big data” for the life sciences. 

ACS examines the fun of the Kerbal Space Program and examines the chimistry of rockets in this ACS Reactions video

The University of Cambridge recently announced the 3.5 year PhD studentship to study the fundamentals of heat-stable chocolate.

There is something fishy going on in a vacant house in Detroit's North End, and University of Michigan graduate student Elizabeth "Lizzie" Grobbel takes full responsibility.

An estimated 55 million to 105 million people in the United States suffer from foodborne illnesses each year, according to the Centers for Disease Control and Prevention (CDC), resulting in costs of $2-$4 billion annually.

The average temperature on Earth has barely risen over the past 16 years. ETH researchers have now found out why. And they believe that global warming is likely to continue again soon.

Data-visualization tool identifies sources of aberrant results and recomputes visualizations without them.