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Another “first” for Chinese researchers highlights how the race to develop CRISPR based therapeutics is heating up.

We speak to Dr Michele Suman, Food Chemistry & Safety Research Manager at Barilla Spa to learn about his involvement in food science.

Nicknamed the ‘Crystallization Guru’, Professor Naomi Chayen of Imperial College London, tells us a little about her career and the work her lab is doing to help advance the crystallization field.

Prof. Tranchida of the University of Messina tells us a little about his career and the work he is doing to develop innovative GC-MS methods for food analysis.

Head of the Food Authenticity and Nutrients group at RIKILT Wageningen UR, Dr. Van Ruth tells us a little about her research and the food fraud field.

Recipient of this year’s IEEE EMBS Trailblazer Award, Dr. Rogers tells us a little about his career and the work his lab is doing to develop biocompatible electronics such as the Lab on the Skin.

With greater resolving power, analytical speed, and accuracy, new mass spectrometry technology and techniques are infiltrating the biopharmaceuticals workflow.

Broadly speaking - Mathematical modelling of host-pathogen coevolution sheds light on HIV vaccine design.

Universal truths – how existing antibodies are sabotaging the most promising new human flu vaccines.

The expanding application range of MS in life sciences, food, energy, and health sciences research was highlighted at this year's ASMS meeting in San Antonio, Texas.