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Rheology Basics and Testing Rheological Properties
Discover the science of rheology—exploring how materials flow and deform, essential for industries like food, polymers and pharmaceuticals, and gain key insights into viscosity, elasticity and practical testing techniques.

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Allyship in STEMM: Embracing Inclusion & Equity
Allyship in STEMM requires active listening, unlearning biases and advocating for equity. This article explores how inclusion drives innovation and how small actions can create meaningful change in building a more diverse, inclusive community.

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Silver Nanoparticles in Packaging Can Contaminate Dry Foods
New research suggests that silver nanoparticles can leach out of antimicrobial plastic packaging and contaminate solid foods.

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Kimchi and Your Health: The Good and the Bad
Kimchi is a dietary staple of Korean diets, and for good reason, according to research.

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Piezoelectric Biomaterial Offers Treatment Hope For Central Nervous System Injuries
Researchers have developed a new electrically active biomaterial that can be transplanted into the body to improve recovery following central nervous system injuries. The material acts as a scaffold that also provides electrical stimulation.

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Microbial Battery Uses Fungi To Power Off-Grid Electronics
Researchers have developed a first-of-its-kind, 3D-printed cellulose-based fungal microbial fuel cell (MFC). The device is powerful enough to operate small sensors and could be used in agriculture or rural research.

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How Will AI Change the Food and Drink Industry?
In the food and beverage industry, AI is predicted to help automate food production, streamline supply chains and personalize consumer nutrition. But is any of this feasible?

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How Is AI Accelerating the Discovery of New Materials?
With the advent of machine learning and artificial intelligence, materials science could be poised to take its next big leap in efficiency since the introduction of computational chemistry.

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Authentic Foods and Where To Find Them: Challenges and Solutions in Food Fraud Testing
This article explores some of the challenges in food authenticity testing, how advancements in technology have impacted the field, and consumer awareness and protection.

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Fish vs Fish Oil Supplements: Which Is Better for Your Health?
To get some answers, Technology Networks posed these questions to Dr. Leigh Frame, an associate professor of clinical research and chief wellness officer at George Washington’s School of Medicine and Health Sciences.
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