Articles about 'Department of Biochemistry'

Research paves way for innovative techniques to explore disease as diverse as autism and Alzheimer’s.

Newly discovered family of genes could help us breed grasses with improved properties for food and fuel.

Scientists at Cambridge University are exhibiting a prototype table that demonstrates how biological fuel cells can harness energy from plants.

The Bioenergy Initiative is bringing biology and engineering together to address the challenge of meeting our future energy needs.

Cancer cells can now be viewed as never before, thanks to cutting-edge imaging tools being developed in Cambridge.

Scientists in Cambridge have discovered that a lowly grape variety grown by peasants, but despised by noblemen, during the Middle Ages was the mother of many of today's greatest grape varieties, including the Chardonnay used in Champagne.

One of the latest technologies to emerge - metabolomics - is being used to create a snapshot of how environmental chemicals affect living organisms.

Food safety is a growing problem. The number of reported food poisoning cases in the UK has increased in the past 25 years from 23,000 to 80,000 cases annually. There are several contributing factors such as a wider choice of ready-made meals with shorter shelf-life, as well as longer produce-shipping times and growing food intolerances.