Science Writer & Editor
at Technology Networks
Leo is a science writer with a focus on environmental and food research. He holds a bachelor's degree in biology from Newcastle University and a master's degree in science communication from the University of Edinburgh.
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Published Content
Total: 152
News
Humans’ Ability To Digest Carbs Predates the Agricultural Revolution
Humans have been primed to enjoy carbohydrate-rich foods for a lot longer than previously thought, according to a new study.
Article
Westerners Still Don’t Want To Eat Insects – But Their Pets Don’t Mind
The pet food and agricultural sectors appear to find insect protein more palatable than restaurant diners do.
News
Extra Virgin Olive Oil Slows Memory Decline in Down Syndrome Mouse Model
The researchers noticed that, compared to the control group, the mice given the oil showed significant improvement in learning and spatial memory.
Article
How To Test for PFAS: A Q&A With NIST’s Jessica Reiner
Technology Networks spoke to Dr. Reiner to find out the considerations analysts should have when testing forever chemicals, how to prepare a sample and what the future holds for this burgeoning field of chemistry.
News
Your Hot Sauce Expectations Affect How Spicy a Dip Tastes
In the novel experiment, participants underwent a brain MRI scan while being sprayed with water and low- and high-intensity hot sauces.
News
UK Toddlers Get Nearly Half Their Calories From Ultra-Processed Foods
Toddlers in the UK get a substantial and concerning portion of their calories from ultra-processed foods, according to a new study.
News
Fizzy Drinks and Coffee May Raise Stroke Risk, But Tea and Water Could Lower It
While moderate coffee consumption appears to come without risks, a habit of more than four cups a day seems to confer a stroke risk in older caffeine drinkers.
Article
Fake Honey Is Everywhere, and These Tests Can Prove It
Two new techniques pioneered by researchers at Cranfield University could help name and shame the fake honey on supermarket shelves.
Article
Flavonoid-Rich Foods Like Berries and Tea May Cut Dementia Risk
People who consume a regular amount of flavonoid-rich food like berries, tea and red wine tend to have a lower risk of dementia, according to a new study.
Article
Cultured Fish Could Be the Answer to Overfishing, if Seafood Lovers Can Get Hooked on It
Start-ups around the world are now making seafood without the sea. Technology Networks spoke to some of them to learn how, why and where might first start selling bioreactor-brewed fish fingers.
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