News

Brainstem recording shows that our tastebuds are the first line of defense against eating too fast. Understanding how may lead to new avenues for weight loss.

A team of U of T Engineering researchers is leveraging machine learning to optimize the macronutrient content of pooled human donor milk recipes. The researchers introduce their data-driven optimization model in a new paper.

Artificial Intelligence methods guide researchers in developing improved manufacturing processes for highly efficient solar cells – a blueprint for other research areas

There’s a popular saying in some circles that “a calorie is a calorie,” but science shows that it may not be true. In fact, it may be possible to eat more of some kinds of calories while also improving your health.

Guided by machine learning, researchers have designed a carbon supercapacitor that stores four times more energy than current materials, setting an energy storage record.

A novel aqueous lubricant can be used as a saliva substitute to combat the effects of xerostomia, also known as dry mouth.

In vitro experiments showed cobalt-doped calcium phosphate to be capable of stimulating bone cell differentiation by mimicking a low-oxygen environment. Next steps include animal testing.

Despite public perception, the Antarctic ozone hole has been remarkably massive and long-lived over the past four years, University of Otago researchers believe chlorofluorocarbons (CFCs) aren’t the only things to blame.

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.

An epidemiological analysis published in Nature Medicine estimates that 63% more women than men died due to heat, with the highest incidence in the Mediterranean region.