Food scientists find key to perfectly smooth chocolate

The best kind of chocolate is creamy, smooth and melts in your mouth, not in your hands. Now University of Guelph food scientists say they have found a way to create that perfect chocolate that simplifies the traditional ...

SuperBIT: A low-cost, balloon-borne telescope to rival Hubble

Durham, Toronto and Princeton Universities have teamed up with NASA and the Canadian Space Agency to build a new kind of astronomical telescope. SuperBIT flies above 99.5% of the Earth's atmosphere, carried by a helium balloon ...

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