visitors this year: 1,020 The First World War, that began in 1914, put chemists to work. Their chemicals could harm as well as heal … but on balance the outcome was … horrific. As the author of two books about the First World War, Dr Michael Freemantle explains chemistry was the destructive force in the war but it also protected the troops, and hea…

visitors this year: 909 A podcast about the science of food crops. The growing world population leads to a demand to farm the land several times more effectively than we used to. But growing crops comes with risks. The farmer wants a guarantee that their efforts bear fruit. Consumers obviously want a guarantee that their food is free from harmful e…

visitors this year: 887 With many different types of guitars, we find out how much more is involved in the sound we get from various models, and whether or not this impacts on the price. Are we just paying for a brand name or the association with a particular musician? Today’s guest is Graham Buxton, a name that local music fans and musicians will …

visitors this year: 880 Dr Chris Creese and Roger Frost tour the LMB-MRC open day exhibition and learn about body clocks and worms. Follow-up link Read more at Medical Research Council Laboratory of Molecular Biology www.mrc-lmb.cam.ac.uk The post scientist 66: the science journalist – report from the MRC LMB Cambridge (2014) appeared first on Roge…

visitors this year: 859 The topic is how we make the eggs that make our babies or in other words: meiosis in mammalian oocytes. Molecular biology research happens at the Medical Research Council lab of Molecular Biology in Cambridge. The LMB houses 50 research groups and over 400 scientists and one of the groups is led by scientist Dr Melina Schuh.…

visitors this year: 1,011 The Laboratory of Molecular Biology in Cambridge is credited for landmark discoveries and cutting-edge techniques. This podcast offers an overview of what the LMB do. On the occasion of the Medical Research Council centenary, and a visit by HRH The Queen, Roger Frost speaks with the director of the Laboratory of Molecular …

visitors this year: 897 We talk with Peter Barham, a professor of ‘Molecular Gastronomy’ about what his delicious subject entails. He wrote the book “The Science of Cooking”. His idea is that “a kitchen is like science laboratory” and that cookery is indeed an experimental science. Professor Barham has worked with restaurant chefs including Heston …

visitors this year: 785 The author of a riveting book called “The Big Questions in Science” explains how they researched How did life begin? Why do we dream? And when can I have a robot butler? Science writer Mun Keat Looi talks about some of the most exciting and pressing questions facing humanity. Mun Keat explains how he and coauthors Hayley Bir…

visitors this year: 818 A Cambridge project seeks to improve farming practices in Africa by sharing advances in biotechnology. They’re called Biosciences for Farming in Africa (www.b4fa.org). Chris Creese meets one of their founders Dr David Bennett. There’s a ‘demonstration farm’ in Cambridge called the National Institute of Agricultural Botany In…

visitors this year: 840 CAMGRAIN is a farmer-owned central storage co-operative, set up 20 years ago to provide facilities for storing, analysing, cleaning and distributing grain to the food industry such as those who mill, brew and make breakfast cereal. This interview is about what happens when wheat leaves the farm. We take up the story after th…