‘My favourite colloids? English ale and clotted cream’
Meet Brent Murray, a food scientist with a passion for beer, ice cream, clotted cream and other food colloids
‘You don’t need to choose between the arts and science’
Meet Katherine Curran, a chemist applying her polymer know-how to the conservation of plastic museum objects
Meat analogues
How food scientists are developing tasty alternatives to traditional meat
What’s behind the CO₂ shortage?
Dependence on a single source of production left us with a deficit
Brilliant buffers
Use this infographic with your 16–18 students to develop their understanding of pH and buffers
Camping’s chemical elements
Top tips from the chemistry lab for roughing it well when camping
Iron: fuel of the future?
Investigating whether iron powder could fill the energy gaps left by batteries and renewable energy
Meteorite chemistry
What is a meteorite made of? Studying the composition of meteors allows scientists to look back billions of years to before the birth of the solar system
