From the evolution of intelligent life, to the mysteries of consciousness; from the threat of the climate crisis to the search for dark matter, The world, the universe and us is your essential weekly dose of science and wonder in an uncertain world. Hosted by journalists Dr Rowan Hooper and Dr Penny Sarchet and joined each week by expert scientists in the field, the show draws on New Scientist’s unparalleled depth of reporting to put the stories that matter into context. Feed your curiosity with the podcast that will restore your sense of optimism and nourish your brain.
For more visit newscientist.com/podcasts
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From the evolution of intelligent life, to the mysteries of consciousness; from the threat of the climate crisis to the search for dark matter, The world, the universe and us is your essential weekly dose of science and wonder in an uncertain world. Hosted by journalists Dr Rowan Hooper and Dr Penny Sarchet and joined each week by expert scientists in the field, the show draws on New Scientist’s unparalleled depth of reporting to put the stories that matter into context. Feed your curiosity with the podcast that will restore your sense of optimism and nourish your brain.
For more visit newscientist.com/podcasts
Could we end winter illness?; Cold fusion’s comeback; The delicious microbiome of chocolate
The world, the universe and us
20 minutes
3 months ago
Could we end winter illness?; Cold fusion’s comeback; The delicious microbiome of chocolate
Episode 317
Winter bugs are notoriously hard to vaccinate against. But as cold, flu and covid season is about to descend on us once more, one group researchers are working on an entirely new solution to the misery. A team out of Columbia University has been testing an mRNA-based treatment that could prime our immune systems to fight against any kind of viral infection, perhaps in the form of an asthma-like inhaler. But there is a catch…
New life has been breathed into one of the most controversial ideas in science. In 1989, a surprising way to generate nuclear fusion at room temperature gained worldwide attention - but the initial experiment couldn’t be replicated. Dead in the water for many years, the idea of ‘cold fusion’ is now being revisited - and it could help us create futuristic electronics.
Ever wondered what makes chocolate taste so good? As with many things, it turns out we have microbes to thank. Chocolate, like kimchi and cheese, is a fermented food product - and scientists are beginning to discover which microbes give chocolate its many flavours. These findings could help us create more delicious chocolate, or even create new flavours we’ve never tasted before.
Chapters:
(00:00) Intro
(00:29) Could we end winter illness?
(08:27) Cold fusion’s comeback
(15:23) The delicious microbiome of chocolate
Hosted by Penny Sarchet and Chelsea Whyte, with guests Michael Le Page, Alex Wilkins and Sam Wong.
To read more about these stories, visit https://www.newscientist.com/
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The world, the universe and us
From the evolution of intelligent life, to the mysteries of consciousness; from the threat of the climate crisis to the search for dark matter, The world, the universe and us is your essential weekly dose of science and wonder in an uncertain world. Hosted by journalists Dr Rowan Hooper and Dr Penny Sarchet and joined each week by expert scientists in the field, the show draws on New Scientist’s unparalleled depth of reporting to put the stories that matter into context. Feed your curiosity with the podcast that will restore your sense of optimism and nourish your brain.
For more visit newscientist.com/podcasts
