News
The Federation of Quebec Maple Syrup Producers (FPAQ) and the Fonds de recherche du Québec – Nature et technologies (FRQNT) announce the launch of the Research Partnership Program on the Food Science Behind Maple – The Physical Chemistry of Cooking with Maple. Conceived by the FPAQ, the program, with an overall budget of $1.4 million over five years, aims to promote development of knowledge on the physicochemical and sensory attributes of maple products, and to highlight the flavour chemistry of maple and how its taste harmonizes with ingredients from the world's cuisines.
Researchers designed a new kind of lens that can switch within seconds from clear to darkly shaded and back again
Bioprocessing engineer turns agricultural residue into energy storage material.
A researcher at Missouri University of Science and Technology has discovered a bacterium that can produce hydrogen, an element that one day could lessen the world’s dependence on oil.
The health-promoting perks of wine have attracted the spotlight recently, leaving beer in the shadows. But scientists are discovering new ways in which the latter could be a more healthful beverage than once thought.
Linsey Marr, a professor in the Charles E. Via Jr. Department of Civil and Environmental Engineering at Virginia Tech, is obsessed with flu transmission.
Stanford University announced Jan. 29 that it has received a grant from the Bill & Melinda Gates Foundation to accelerate efforts in vaccine development. The $50 million grant over 10 years will build on existing technology developed at Stanford and housed in the Human Immune Monitoring Core, and will establish the Stanford Human Systems Immunology Center. The center aims to better understand how the immune system can be harnessed to develop vaccines for the world's most deadly infectious diseases.
A new version of an online tool created by the US Department of Energy’s Argonne National Laboratory will help biofuels developers gain a detailed understanding of water consumption of various types of feedstocks, aiding development of sustainable fuels that will reduce impact on limited water resources.
Friction impacts motion, hence the need to control friction forces. Currently, this is accomplished by mechanistic means or lubrication, but experiments conducted by researchers at the Department of Energy’s Oak Ridge National Laboratory have uncovered a way of controlling friction on ionic surfaces at the nanoscale using electrical stimulation and ambient water vapor.
Peeled tomatoes make a tasty, versatile and time-saving ingredient for hearty winter stews, homemade soups or classic casseroles. In experiments with more than 6,000 field-ripened Roma-style (sometimes called “plum”) tomatoes, U.S. Department of Agriculture (USDA) scientist Zhongli Pan and his industry and university colleagues have shown that using infrared heating to simplify removal of the tomatoes’ tight-fitting peels may offer advantages over other peeling technologies.
Salk scientists discover how a "mini-brain" in the spinal cord aids in balance.
