Dunkin’ Donuts ditches titanium dioxide – but is it actually harmful?
By Andrew Maynard, University of Michigan
In response to pressure from the advocacy group As You Sow, Dunkin’ Brands has announced that it will be...
Pumping CO2 underground can help fight climate change. Why is it stuck in second...
By Howard J. Herzog, Massachusetts Institute of Technology
There are many uncertainties with respect to global climate change, but there is one thing about which...
Bob Marley rights dispute shows just how complex music law is
By Alfonso Valero, Nottingham Trent University
At least one of the many confusions surrounding Bob Marley was resolved last week in the High Court of...
How photography evolved from science to art
By Nancy Locke, Pennsylvania State University
Much like a painting, a photograph has the ability to move, engage and inspire viewers. It could be a...
Will next-generation wearable sensors make us healthier?
By Zhenyu Li, George Washington University
There is certainly no shortage of headlines on wearable sensors these days. “A contact lens measures your glucose level.”...
Food addiction: how processed food makes you eat more
By Belinda Lennerz, Harvard University
Most people have the strong desire for a normal weight but in many developed countries such as Australia, only a...
Feeding the beast: why plagiarism rips off readers too
By Patrick Stokes, Deakin University
By now you’ve likely heard about psychiatrist and columnist Tanveer Ahmed’s recent opinion piece in The Australian in which he...
Soy versus dairy: what’s the footprint of milk?
By Judith Friedlander, University of Technology, Sydney
Are soy milk’s environmental attributes based on substance or froth? Is soy a sustainable solution in the dairy...
