Interviews with Scientists

Could we soon be driving to work powered by algae? Emma Stoye discusses, with three Cambridge scientists, the potential...

In the UK, we throw away over 7 million tonnes of food every year, the majority of which goes to landfill. But thanks...

Hydrogen is a clean fuel, that can be produced in a number of clean ways. But how do we actually make use of it? Ben...

Why did 90% of ocean life vanish 250 million years ago? We find out as we dive into Permian seas to investigate an...

Chris Hill and Martin Siegert tell Richard Holligham about the technology which will be used to drill through over 3km...

An analysis of over half a billion tweets worldwide has confirmed that we’re all in a better mood in the morning...

In this week's news roundup we discuss Chinese Space Stations, the Dead Sea Scrolls going online, using CO2 to...

Fact Impact: A high-speed run-down of facts about Asteroids

Successfully decoding and reconstructing of the visual images experienced by volunteers viewing a sequence of Hollywood...

A roundup of the week's science news including neutrinos moving faster than light, anti-virals from sharks,...

When Turner and Constable first painted Stonehenge about two hundred years ago, the very famous monument was surrounded...

The science of cake baking...

Professor Martin Adams talks through how cheddar and stilton cheeses are made.

What are the risks of food? Are 'best before' dates actually useful?

Underground injection of carbon dioxide for carbon sequestration...

Seeking clarity about the structure of metal alloys...

Latest news from the Diamond Light Source...

On-location at the Imaging and Coherance Beamline...

X-rays will soon allow scientists to see with greater clarity than ever before..

Prehistoric marine monsters, human tissue, aircraft wings and even fossilised crocodile dung are yielding their...

Salmon numbers in the UK have been falling since the 1970s. This isn't down to overfishing, so scientists are...

Freezing is a great way to slow down chemical reactions and this is why we use a freezer to stop food going off and why...

New advances in preserving organs so that they are healthy for transplantation...

The CEO of Camfridge, Neil Wilson, explains new refrigeration technology which could double the efficiency of household...