Latest Articles

Much research has focused on the gut microbiome, but we also carry microbes in other bodily parts, including the respiratory tract, skin and genitalia. How do other microbiomes, beyond the gut, develop during infancy, and can factors such as delivery method affect their development? Technology Networks interviewed Dr. Wouter de Steenhuijsen Piters to find out.

Singapore scientists have demonstrated that fruit peels can be used to purify water, an innovation that can be employed in remote areas and disaster zones where electricity access is limited.

In this article, we will consider how pH can be measured, what it tells us and its role in the food industry.

Some stories of history are written in ink, and others are written in nucleotide bases. Ancient DNA (aDNA) analysis – the study of DNA from archaeological or paleontological specimens – is perhaps the closest scientists will ever come to a time machine – a window into the past. In this feature article, we explore how inclusion and representation are critical considerations when we look through that window.

Diagnostic testing is key in many areas including healthcare and preventative medicine, food safety and environmental monitoring. In this article, we will consider what lateral flow tests (LFTs) are, how they work and their applications.

Scientists have shown the value of time-domain nuclear magnetic resonance (TD-NMR) relaxometry in evaluating the physical properties of Turkish delight made with syrups and sweeteners as alternatives to sugar.

What has recent research revealed about the implications of food consumption on our health?

In this article, we discuss what a refractometer is and how it works, the different types available and their applications in the food industry.

Alcohol has complex, unseen and far-reaching effects at the molecular and cellular level, including altering our gut microbiome, accelerating the aging process and even changing the synapses in the brain.

MSG was given a rather unsavory reputation in the 1960s. But did MSG ever deserve its distasteful status, or is it simply just a misunderstood constituent of South Asian cuisine?