Laboratory-Grown Meat

In a bid to invest in the future of computing and keep emerging quantum companies on their shores, the UK government has announced a £2 billion ‘Quantum Leap’ fund. Tom Whipple heads to ORCA Computing in London to find out exactly how close we are to realising that quantum future ...  Show more

This week new research suggests that in recent years the Earth has been warming faster than we predicted. But scientists are undecided on whether this change is going to be permanent. Laura Wilcox, Professor of Aerosol-Climate Interactions at the University of Reading explains. T ...  Show more

Can we really have our burger, eat it—and never need to kill a cow? Growing meat outside of animals—in a lab or, these days, in shiny steel bioreactors—promises to deliver a future in which we can enjoy sausages and sushi without guilt, and maybe even without sending our planet u ...  Show more

How big can animals really get before they collapse under their own weight or run out of snacks? Could a 12-foot comedian survive their first punchline without snapping in half? Listener Andrew sends Hannah and Dara on a deep dive into the science of supersized species.With evolu ...  Show more

Ashleigh Papp, an animal scientist turned storyteller, takes us on into the field. Conservationists and animal behaviorists were once restricted to wildlife data gathered manually. Now new technologies are expanding the amount of passively collected data—and machine learning is h ...  Show more

Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt.   In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we ...  Show more