Scientists at the University of York are to lead a new Government-backed research project to investigate the potential conversion of waste biomass and waste carbon dioxide into safer and more sustainable raw materials.

In a recent early online edition of Nature Chemistry, Arizona State University scientists, along with colleagues at Argonne National Laboratory, have reported advances toward perfecting a functional artificial leaf.

After a small dip in 2011, salaries for food scientists have bounced back. U.S. members of the Institute of Food Technologists (IFT) earned a median salary of $90,000 last year, according to the 2013 IFT Employment and Salary Survey.

Scientists from the University of Sheffield have developed a novel antibody-based therapy which targets the progression of life threatening kidney fibrosis.

A commonly-used HIV drug has been shown to kill-off the human papilloma virus (HPV) that leads to cervical cancer in a world-first clinical trial led by The University of Manchester with Kenyatta National Hospital (KNH) in Nairobi.

UC San Francisco’s four professional schools topped the nation in federal research funding in 2013, with the University as a whole ranking first among public recipients and second overall in funds from the National Institutes of Health (NIH), according to annual NIH figures.

Used plastic shopping bags can be converted into petroleum products that serve a multitude of purposes.

University of Adelaide research has shown for the first time that grape seed can aid the effectiveness of chemotherapy in killing colon cancer cells as well as reducing the chemotherapy's side effects.

A new sweat test for cystic fibrosis developed at Stanford University produces more detailed information than before, which may aid treatment of the disease.

For businesses, the costs of food and beverage recalls are significant and extend far beyond the hard costs of pulling product off shelves and scrapping inventory. Erosion of consumer confidence and loss of brand equity have consequences that are much farther-reaching and infinitely more costly.

Extracts from algae, rosemary and monk fruit could soon replace synthetic ingredients and food additives such as Blue No. 1, BHT and aspartame that label-conscious grocery shoppers are increasingly shunning.

In today’s search for renewable energy sources, researchers are turning to the hi-tech, from solar and hydrogen fuel cells, and the very low-tech.