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
Article
Find Fake Meat Flavorless? Cultivated Animal Fat is Here To Make Plant-Based Burgers Taste Like the Real Thing
Technology Networks spoke to Max Jamilly, co-founder of Hoxton Farms, to hear how the company plans to fatten up the plant-based "meat" market.
News
Modified Polymers Can Remove Wildfire Smoke Taint From Wine, at the Cost of a Little Flavor
Researchers show that molecularly imprinted polymers can successfully remove the acrid flavor of wildfire smoke from wine, just at the cost of some more desirable aromas.
Article
What You Should Know About the PFAS in Your Food
How can consumers know the levels of PFAS contamination in the area where their food is sourced? This article will explore the issue of PFAS contamination in food, including the sources of contamination and any potential risks to human health.
Article
What’s the Current State of ME/CFS Research?
Dr. Emma Slack, Science Writer at ME Research UK, updates Technology Networks on the latest research advancements regarding myalgic encephalomyelitis/chronic fatigue syndrome.
News
Eating Two Slices of Ham a Day Can Raise Type 2 Diabetes Risk by 15%
After trawling through data from 31 prior study groups, researchers found that those who regularly ate meat were significantly more likely to develop type 2 diabetes.
News
Most Baby Foods in Australia Fail To Meet WHO Health Standards
Parents in Australia are being misled by a “staggering number” of unregulated claims on baby and toddler food, according to a new study.
Article
Fish Oil Supplements and Your Health: The Good and the Bad
Is it really the case that seafood lovers are healthier than those of us less well-oiled? Let’s take a look at the research.
News
Ice Cream Made From Horse’s Milk May Be Better for Your Gut Than the Regular Dessert
According to a new study, mare’s milk is not only as viable as cow’s milk when it comes to making ice cream, but richer in probiotic bacteria that could benefit digestion.
News
15 Million Americans Take Supplements That Could Be Toxic to the Liver, Say Researchers
After sifting through national survey data, a research team from the University of Michigan estimated that 4.7% of US adults report regularly consuming at least one of six botanicals potentially toxic to the liver.
News
Want to Snack Less? Skip the Dip
After studying the snacking habits of 46 volunteers, a research team from Penn State University noticed that participants ate roughly the same amount of chips irrespective of whether dips were present.
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