Against the backdrop of the energy transition and the fight against climate change, a study conducted by Politecnico di Milano’s Department of Energy heralds in new ways of using greenhouse gases. Blazoned on the front cover of the prestigious scientific journal Angewandte Chemie, the research offers a new key to understanding how to improve the efficiency of processes that convert greenhouse gases into energy resources and reduce the impact of methane and CO2, two greenhouse gases responsible for global warming.

Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. A research team led by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich has now developed a new method to analyze these flavor-relevant peptides precisely, quickly, and efficiently. Based on more than 120 cheese samples, the team has also created a database that can be used in the future to predict flavor development during cheese ripening.

A team of researchers says it has developed the first wearable camera system that, with the help of artificial intelligence, detects potential errors in medication delivery.

In a test, the video system recognized and identified, with high proficiency, which medications were being drawn in busy clinical settings. The AI achieved 99.6% sensitivity and 98.8% specificity at detecting vial-swap errors.

The findings are reported Oct. 22 in npj Digital Medicine.

The system could become a critical safeguard, especially in operating rooms, intensive-care units and emergency-medicine settings, said co-lead author Dr. Kelly Michaelsen, an assistant professor of anesthesiology and pain medicine at the University of Washington School of Medicine.

In the race for solutions to unlock untapped sources, Monash engineers have developed worldfirst technology enabling direct lithium extraction from extreme environments like the desert.