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Articles by Diane Fresquez
Coronaprofile: To Zoom or not to Zoom?
Researcher: Patty Kostkova, professor in digital health, University College London (UCL), UK; director of UCL IRDR Centre for Digital Public Health in Emergencies (dPHE) Research area: Digital health – digital epidemic surveillance and outbreak detection and serious games and mobile interventions Key funders: UKRI, EU Links: https://www.ucl.ac.uk/risk-disaster-reduction/people/dr-patty-kostkova @pattykostkoava, @UCL_dPHE, @MyLockdownJour1 During the COVID-19 lockdowns – now threatening a...
Coronaprofile: Confused by COVID-19 research? A Birmingham scientist helps translate for patients
More than 130,000 research papers have already appeared on COVID-19; and turning that into sensible advice for politicians and the public is hard work even for the experts. At the World Health Organisation Collaborating Centre at the University of Birmingham, UK, Prof. Shakila Thangaratinam, an expert in maternal and perinatal health, is leading a team combing through the new literature to translate it into practical advice that pregnant women and their doctors can use.
Coronaprofile: Can AI speed up the hunt for COVID-19 research results?
Throughout the research world, artificial intelligence is increasingly being applied to scanning complicated scientific literature more quickly than humans alone can do. At Utrecht University, Prof. Rens van de Schoot and his team are part of an international research community now applying that technology to COVID-19 publications. In an edited email exchange with Diane M.
The Taste of Home
Reviewed by Rama Gaind. By Diane Fresquez, Nero, $24.99. Taste, flavour, texture are so important when it comes to food, but the science links are just as fascinating. How does memory fit into the scheme of things? What’s more, do men and women experience taste and smell differently? What do apple trees have in common with humans? What happens when you eat a meal in complete darkness?
The death of a satellite, the smell of a tree - and other scientific surprises
As the ERC=Science² communications project wraps up after more than 3 years, we provide an update on the work of some of the ERC researchers Real science doesn’t always work out. Here, researchers at the Paris Observatory celebrate the brief life of their shoebox-sized nano-satellite after the sudden, unexpected loss of communication with it in 2018. By Diane Fresquez What is science? Better question: what isn’t it?
Share that lettuce! Projects to avoid food waste go global
Does this sound like you? When you do your shopping, you buy too much fruit and veg during the week. So you use what you can, toss the rest, and start all over again the next week. You’re not the only one. About one-third of all the food produced for human consumption is lost or wasted, according to the Food and Agriculture Organisation. There are many reasons: inefficient farming, spoilage in transport, overstocked shops, and individual excess.
Does the ocean sound salty or cold? Turning data from underwater robots into music
In January 2017, Stef Veldhuis, a Dutch conceptual artist and composer, tweeted that he was searching for an oceanographer who could help him create a musical composition based on a romantic theme: a message in a bottle. The tweet, floating on the choppy seas of cyberspace, eventually reached Erik van Sebille, an oceanographer and climate scientist at Utrecht University. Van Sebille runs a European Research Council-funded project called TOPIOS (Tracking Of Plastic In Our Seas).
Good Turns Archives - The Cook's Cook
What others are doing to help feed a hungry world, and how you can help.
Why is music?
Ever hear a happy piano? Jean-Julien Aucouturier can digitally tweak the sound of a musical instrument – or even your own voice – to trigger emotions. From a research unit in Paris’ Pompidou Centre, he has been exploring how subtle changes to the timbre of sound can spark fear or joy, sometimes without the listener being consciously aware that their emotional buttons are being pressed.
What If You Shared Food With Others?
Food sharing is certainly not new, but new technologies, in particular Information and Communication Technologies like smart mobile phones, Apps, interactive web platforms and social media, are stretching the spaces and scales over which food can be shared. Key questions for us are focused on what difference this technology is making to food sharing and in particular, is it making food sharing more sustainable?
Heartbeet Lifesharing
Annie Volmer Annie Volmer writes grants for and works at Heartbeet Lifesharing, a therapeutic residence for adults with developmental disabilities in Hardwick, Vermont, USA. Connor is up at 5:30 am. He pulls on his colorful, hand-knitted stocking cap, insulated coveralls, barn boots and wool mittens before stepping out into the northern Vermont winter air. In the barn, four Jersey/Brown Swiss cows are lined up in the milking parlor stalls.
Turning bread into beer; Toast ale finishes the meal
Toast Ale is made from a special Belgian recipe that includes fresh, surplus bread. — Reuters picNEW YORK, April 1 — Toast Ale is a liquid message in a bottle: a beer brewed in the UK with fresh, surplus bread that would otherwise be thrown away, it highlights the problem of global food waste, starting with our daily loaf.
Top chefs' luxe menu propels Brussels' vintage tram
To paraphrase the Belgian surrealist artist René Magritte, "This is not a Tram."Indeed, this is not a restaurant, either — this is the Tram Experience, one of the hottest gourmet dining tickets in town.A dining adventure"Eating out is the national sport in Belgium," writes Bill Bryson in his book "Neither Here nor There: Travels in Europe." This small European country, about the size of Maryland, has 127 Michelin-starred restaurants, with 24 in Brussels, compared with 20 in Berlin and 14 in...
Top chefs' luxe menu propels Brussels' vintage tram
'Tours', as the Tram Experience calls them, run Tuesday through Sunday, and cost €98.50 (six-course menu), and €119 (seven-course menu, only on Fridays).
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