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New laser to watch DNA-proteins interactions

Researchers have found a new way to study how the DNA and proteins interact inside a cell structure. These reactions last only a fraction of a second, and therefore required a new approach to conventional observing methods. ...

dateMay 21, 2014 in Optics & Photonics
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Looking inside food microstructures

Food's microstructure can explain many of its characteristics—be it cake's sponginess, bread's crispness, cracker's crunchiness or fruits' inner gas and water transport system and even colour. Understanding ...

dateJan 24, 2014 in Other
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Recipe for food sovereignty

The actors of the food supply chain need to adapt their practice to ensure both safe and sustainable production while retaining their say on food sovereignty

dateOct 14, 2013 in Other
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User-led sustainable buildings

Users' perspectives play a key role in low-energy building. Experts agree that the feedback from people living in energy efficient buildings could help to optimise their overall usability.

dateMay 29, 2014 in Energy & Green Tech
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Good risk communication, safer food

Food scare make authorities uneasy. In previous cases, national food safety agencies have not always known how to react, making the public wary. For example, in 2011, the German health authorities incorrectly ...

dateFeb 11, 2014 in Other
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Aquaculture: Helping blue turn green

Producing sea shells and algae alongside fish could provide both an environmentally friendly and economically viable solution to make Mediterranean aquaculture sustainable.

dateJan 21, 2013 in Ecology
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Champions of waste reduction

14 years ago, the region of Lahti in Finland has implemented a model of integrated waste management. As a result the people of Lahti were able to increase their rate of recycling to more than 90%.

dateFeb 19, 2014 in Environment
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