At first, the students considered creating an app or a smart device. But when they got down to it, they decided simplicity really is bliss.

Sanford-Burnham Medical Research Institute (Sanford-Burnham) and Daiichi Sankyo Co., Ltd. (Daiichi Sankyo) today announced they have entered into a three-year comprehensive alliance to develop first-in-class therapeutics for the treatment of cardiovascular-metabolic diseases. The collaboration is built on an open-innovation model to bridge the gap between target discovery and pre-clinical drug development.

A team of clean energy researchers at the University of British Columbia has received a $500,000 grant to commercialize a new technology that converts excess carbon dioxide and wastewater from the oil and gas sector into reusable water and valuable chemicals. This development could serve the dual purpose of reducing global carbon dioxide emissions and addressing the issue of decreasing global water reserves.

In fruit flies, taste buds appear to help promote a long, healthy life.

Clemson University plant breeders released 21 new crop varieties that can help grow food, fiber and fuel.

North Dakota State University (NDSU) held a groundbreaking ceremony May 22 for the new STEM Classroom and Lab Building.

Not all cancer cells are created equal – some stay put in the primary tumor, while others move and invade elsewhere. A major goal for cancer research is predicting which cells will metastasize, and why

Almost two-thirds of Granite State residents trust scientists as a source of information on environmental issues, but tea party Republicans are much less likely and New Hampshire Public Radio listeners much more likely to trust scientists, according to new survey research from the Carsey Institute at the University of New Hampshire.

The University of Maryland, Baltimore County, the Pennsylvania State University, the University of North Carolina at Chapel Hill, and Howard Hughes Medical Institute (HHMI) are working together to learn how to adapt the Meyerhoff Scholars Program at more universities.

It’s that time of the year again when people are moving their kitchens outside in order to soak up the warm weather and smoky aromas of grilling. Institute of Food Technologists (IFT) spokesperson Guy Crosby, PhD, CFS provides insight into the food science behind BBQ. Crosby addresses how a marinade works to keep your meat tender, how smoking infuses new flavors into meat, searing, and more.