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A robot ‘chef’ has been trained to taste food at different stages of the chewing process to assess whether it’s sufficiently seasoned.

Researchers have made tiny ‘skyscrapers’ for communities of bacteria, helping them to generate electricity from just sunlight and water.

Researchers have developed an efficient concept to turn carbon dioxide into clean, sustainable fuels, without any unwanted by-products or waste.

Marine life hitching a ride on ocean-crossing ships poses a threat to Antarctica’s pristine ecosystems, with the potential for invasive species to arrive from almost anywhere across the globe.

Volunteers join together to help the Cambridge Digital Library transcribe the notebooks of notable British ecologist, Oliver Rackham.

As a major Fitzwilliam Museum exhibition explores human touch through 4,000 years of art, Cambridge researchers explain why this sense is so important in their own work.

Cambridge scientists have developed a new way to fortify shellfish to tackle human nutrient deficiencies which cause severe health problems across the world. ̽��ֱ��team is now working with major seafood manufacturers to further test their microencapsulation technology, or “Vitamin Bullets”. 

A team of engineers have trained a robot to prepare an omelette, all the way from cracking the eggs to plating the finished dish, and refined the ‘chef’s’ culinary skills to produce a reliable dish that actually tastes good.

How do we shift our 'take, make, throw-away' plastic world towards 'recycle, recover, re-use'? It's time for blue-sky thinking plus practical measures in the battle to reduce plastic waste. 

Dr Jenny Zhang is a group leader and BBSRC David Phillips Fellow in the Department of Chemistry, where she is re-wiring photosynthesis to generate renewable fuels. Here, she tells us about why she switched from cancer research to sustainability, how her Fellowship programme is helping her develop leadership skills, and why eggs in her childhood home would regularly go missing.