LifeBlue cheese could get an upgrade thanks to new mould hybrids Five new varieties of Penicillium roqueforti, the fungus used to make blue cheese, might rescue the fungus from a genetic dead end and produce pharmaceutical compounds News
ChemistryThe chemist who told us to put salt in our tea explains why she did it After causing an international incident by suggesting that adding salt to your cup of tea will improve it, chemist Michelle Francl says it’s great to see everyone talking about chemistry Comment