Latest Articles

A study from the University of Gothenburg researchers finds that crabs feel pain, calling for urgent reforms in welfare laws to protect sentient decapods.

To learn more about the new method, Technology Networks attended RAFA 2024 to hear from one of its pioneers, Sofia Drakopoulou, a researcher at the National and Kapodistrian University of Athens.

To learn more about this new food analysis method, Technology Networks attended RAFA 2024 to hear from one of its pioneers, Chris Elliott, a professor of food safety at Queen’s University Belfast.

In this article, we delve into the emotional and psychological evolution from PhD to postdoc, exploring the vital steps needed to rebuild your identity beyond academia.

We spoke to Rachel Burley, chief publications officer at the American Physical Society, to find out what Purpose-Led Publishing is and how this initiative could benefit the scientific community.

Detection of hazardous PAHs in foodstuffs is vital to keep consumers safe. We spoke to Dr. Mariosimone Zoccali about a new, greener approach that he and his team have been working on to detect PAHs in extra virgin olive oil.

Although chromatography is more commonly known for its analytical applications, it can also be a powerful tool for removing impurities from large-scale processes.

This article explores three studies that demonstrate the importance of materials characterization and configuration in battery innovation.

Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. But neutrons and X-rays can reveal information about structure formation that could help to change this.

Why is this mass oxidation occurring? And does it pose a health risk to consumers? Technology Networks asked one of the researchers behind a recent pivotal analysis.