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Leo Bear-McGuinness

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: 85
Red wine glass in front of vineyard.

AI Can Tell a Wine’s Vineyard With 100% Accuracy

By applying machine learning tools to chemical data, researchers say they have succeeded in identifying, “with 100% accuracy”, the molecular signature of red wines from seven major estates in the Bordeaux region.
A car exhaust

CO2 Emissions Reached a Record High in 2023

The annual Global Carbon Budget estimates that 36.8 billion tons of carbon dioxide were emitted through the burning of fossil fuels this year, up 1.1% from 2022.
Illustration of a head surrounded by clouds.

Long COVID Research Is a Bit of a Mess

The COVID-19 global pandemic has left in its wake a baffling array of symptoms, affecting many survivors for months after the virus has run its course. This article explores the current state of long COVID research.
Butterfly and bee rest on flowers.

Profits Bloom When Flowers Are Planted on Indian Farms

After planting flowers alongside moringa trees in orchards in southern India, researchers increased the abundance and diversity of flower-visiting insects, ultimately improving pollination and boosting crop yield.
Three burgers.

Researchers Dispute Findings of Study on the Appeal of Ultra-Processed Foods

The surprising findings have been called into question by certain food and nutrition researchers. Their main critique: the study’s participants judged pictures of food, not actual food.
Coffee mug with coffee beans.

Used Coffee Harbors New Compounds for Treating Brain Diseases

The authors of the study say that caffeic-acid based carbon quantum dots – which can be derived from spent coffee grounds – have the potential to protect brain cells from damage.
A tin of caviar.

Europe’s Caviar Has a Poaching Problem

Within the European Union, caviar, the famously fancy delicacy, can only legally be sourced from farmed sturgeon. Yet, according to a new study, it seems much of the caviar sold in Eastern Europe is sourced from wild fish, illegally.
Petri dish of worms

“Naked Clams” Could Be the Eco-Friendly Seafood of the Future

These saltwater clams are the eco-friendly, sustainable grub of the future, according to a new study published in Sustainable Agriculture.
Like a flower to a bee

Bumblebees Can’t Taste Pesticides in Their Nectar

In a behavioral experiment, bees consumed the same amount of food, regardless of whether the solution contained pesticides or not, even when the pesticides were at concentrations high enough to “make the bees very ill.”
Four sweets in a row.

Researchers Turn the Dregs of Wine Into Jelly Sweets

Researchers in Turkey have demonstrated how a waste product of wineries can be reused as an ingredient in gelatine-based sweets.