Food chemistry or food culture

As the last remnants of holiday dinners, lunches, high-teas, suppers and celebratory breakfasts are collated and one last binge with myriad mixed flavors indulged, thoughts turn to taste. Specifically flavor and the combinations thereof. We all know that celebrity chefs are gluttons for an odd mix: sweet and sour is nothing to the TV cook who garnishes peppered okra with crème Anglaise washed down with a curried champagne spritzer with a hint of flint. And there are those who wouldn’t think of leaving the supermarket without a good selection of cheese and wine.

How AI can enhance science’s most powerful tools

Artificial intelligence is a rapidly growing field of science and technology, yet the potential it holds for enhancing some of the world’s most powerful experimental tools such as neutron and x-ray probes is yet to be fully explored. Applying machine learning methods to processes within these international experimental facilities could help to overcome some of the biggest challenges faced by scientists today. This includes automating some of the handling, processing, and linking together of large datasets. At Institut Laue-Langevin, exploratory projects are already underway to ensure scattering science also reaps the benefits of artificial intelligence research.