Leticia Mora works in the Protein Foods group at the Institute of Agrochemistry and Food Technologies (IATA) in Valencia. One of her main areas of research is the use of food by-products.

Dr. Hans Beutelspacher toyed with monstrous behaviour during World War II, before returning just as effortlessly to his «human» and even benevolent state, later developing a prominent career in the field of soil biochemistry.

The process that takes place when we cook on a barbecue is very similar to the one that occurs in our organism when we eat and digest food.

The biochemist Vicent Pelechano, together with his team in Sweden, has developed a simple, fast, and affordable method to detect the SARS-CoV-2 virus in patients. He explains in this interview.