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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: 87
Different beers.

AI Can Now Predict the Taste of Beer

Researchers from the Leuven Institute for Beer Research in Belgium have developed AI models that can predict how a beer will taste based on its chemical makeup.
A glass being filled with tap water.

Testing London’s Water for PFAS

This World Water Day, we hear from a project testing London's tap water for forever chemicals.
Petri dishes in gloved hands.

Scientists Engineer a New Mold-Burger

Despite the unappealing origins of the fake meat, burgers derived from different fungi species have become supermarket staples in recent years thanks to rising consumer interest in environmental sustainability and meat-free lifestyles.
Takeout sign at night.

AI Predicts the Unhealthiness of Menus in the UK

After researchers at the University of Cambridge trained the AI on menus taken from the food delivery website Just Eat, the computer model predicted the unhealthiness of 177,926 dine-in and take-out restaurants across Britain.
Eggs in a box.

Researchers Uncover How Tryptophan, a Common Amino Acid in Food, Can Lead to Arthritis

Now, researchers from the University of Colorado say they have identified the means in which bacteria in the digestive system can break down tryptophan into an inflammatory chemical that primes the immune system for arthritis.
A croissant among others.

A Breakfast High in Refined Carbs Could Make You Less Attractive, Study Suggests

Researchers in France found that people who ate a breakfast rich in processed carbohydrates were deemed to have less attractive faces than those who ate less refined meals.
Wrapper over cup.

Artificial Sweetener Drinks Linked to Heart Flutters

Adults who regularly drank pure, unsweetened fruit juices, on the other hand, had a lower risk of atrial fibrillation.
Coffee beans.

Coffee and Your Health: The Good and the Bad

We break down some of the key, recent coffee-health research in this article.
A bowl of lettuce.

Lettuce More Susceptible to E. coli Than Kale and Other Brassicas

After exposing the vegetables to the bacteria and various temperatures, the researchers from the University of Illinois observed that lettuce was the most vulnerable to E. coli at room temperature.
Person asleep.

Sleep Apnea Linked to Poor Diet

A new survey found that people who ate unhealthier foods reported snoring more than those who ate more fruit and vegetables.