As people use water in various industrial processes, they tend to pollute it. To protect the environment and ensure people have clean drinking water, people need to treat wastewater.
In the unique Sea Encounters Art (S.E.A.) project on the Dutch island Texel, marine scientists cooperate with artists. The result is exhibited this summer on various locations on the island.
Their BIOFILM project shows fascinating time-lapse images of microbial life, in which cyanobacteria play the lead role.
Dr. Brian Cahill, Programme Manager of the TRAIN@Ed MSCA COFUND project at the Institute for Academic Development of University of Edinburgh and member of EuroScience board, explains the reason why it is paramount for young researchers to broaden their skills and horizons, but also to contribute to the policy making process that influences their future.
Although our gut is not as big as the Amazon Forest, and the organisms that it harbours are mere microbes and tiny parasites, not tigers and anacondas, it still contains many thousands of different microbial species, most of them still unknown to us.
The Wild Card initiative, launched this month by EIT Health, seeks to engage the biggest and brightest minds in implementing ground-breaking and high-risk ideas in healthcare. The two areas of focus for 2018 are: application of artificial intelligence and big data to diagnostics and finding non-pharmaceutical solutions to antibiotic resistance. In this inspired opinion piece, Jan-Philipp Beck, COO at EIT Health, who is based in Munich, Germany, tells us about the main challenges ahead to find solutions to these issues.
Finding reliable funding in the course of a scientific career is difficult, even for the best scientists, says Emmanuelle Charpentier, head of regulation and infection biology at the Max-Planck-Institut in Berlin, Germany. Better known for her work on developing the CRISPR/Cas9 gene editing technique, she calls for an informed debate on the implications of her work and wishes to avoid giving into the media buzz without more in-depth reflection. In this first of a two-part series, Charpentiers shares her perspective in an authentic way.
In this interview with EuroScientist, Thomas Landrain explains the story of La Paillasse, the open lab he founded in Paris six years ago. He has since developed a platform aiming to do open science by involving academics from across disciplines, engineers, designers and artists as well as curious citizens from around the world. The idea is to cut out the intermediaries and create a much more open way of doing research, enabling to fast-prototype solutions to scientific problems.
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History reveals a succession of many dawns and twilights, in different facets of human activity. Looking at the past, we can date and understand the reasons for the birth of science, specifically fundamental science. However, we do not know precisely when its twilight will take place. Nevertheless, clues of the advent of such twilight are already in the air. This article presents the underlying rationale suggesting that we are now past the golden age of pure science, and how we need to accommodate our research to this new era.
The Croatian Immunology Institute has entered administration and fired all of its workers – some 200 people, including research staff – despite being a profitable biotech firm with around 20 drugs and vaccines sold internationally.
This article peers into the history of technology that brought genetically modified organisms before looking into current European attitudes towards GMO food products. It looks at the various stakeholders responses over the years, which have led to the current status quo over approval of new GMO varieties in Europe. And now, the debate appears to be stalled, as the GM products currently in the pipeline are progressing through the system at a snail’s pace .
The Christmas meal in Britain usually centers on turkey, in Denmark roast pork. The French penchant is for goose, while Germans may opt for suckling pig. Regardless of the fleshy focus, a feast of culinary chemistry is at play when you prepare and cook the big meal. However, if you don’t get the chemistry right there’s more to worry about than dry meat and vegetables when the microbiology is dished up.