Latest Videos

Scientists are studying how bacteria transform wood-derived compounds into useful chemicals. Harnessing this process could lead to new, eco-friendly biotechnologies.

Speaking at The Laboratory of the Future, Toby Blackburn, Head of Business Development and Strategy from Emerald Cloud Lab presented his talk on cloud computing software and how a cloud lab has changed the way scientists do their work today.

Using a synchrotron to study how soil can reduce greenhouse gases, retain more moisture during droughts, and hold more soil organic carbon for greater crop resilience.

Speaking at The Laboratory of the Future, Amrik Mahal, Head of Information Technology for Research at AstraZeneca, presented his talk on AstraZenecas' approach to digitalisation of the lab ecosystem.

In this Teach Me in 10 episode we are joined by Lydia Abernethy, senior science consultant at Steep Hill Labs and current chief executive officer at Rain Changes Everything LLC, a cannabis crop consulting company.

Lydia will be teaching us about analytical testing and cannabis cultivation, discussing testing failures, site assessment, facility assessment, cultivation assessments and remediation.

Many of us love our gas stoves. But unfortunately, they can create indoor pollution levels that exceed legal outdoor pollution levels. This video dives into the science of how these pollutants are created, and what we can do about it.

This video offers five big reasons to be optimistic about climate – starting with the fact that many of the world's best minds are focused and working on building a clean future for all.

Determines the density of solids using the buoyancy method. Weigh the sample first in air and then submerge in liquid, and the application calculates the sample density automatically.

Naegleria fowleri is an amoeba that not only has developed a deadly taste for human brains but is also a match for our defenses and a guest in dramatic headlines. What happens when this monster enters your body?

Mitigation measures taken during the SARS-Cov-2 pandemic in Germany in 2020 differently impacted the occurrence of food-borne infectious diseases, enabling insights into their epidemiology.