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NewsWhy do some people spread the flu while others avoid infection? Mizzou researchers investigate
Why do some people spread influenza efficiently while others barely pass it on? A new $19 million NIH-funded research programme will investigate how immunity, temperature and humidity shape airborne flu transmission, with the aim of improving vaccines and other prevention strategies.
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NewsMicrobes could become factories for the next generation of food ingredients
Precision fermentation is moving beyond niche ingredients towards a broader role in food production, from egg-white substitutes to proteins that mimic meat. Researchers argue that scaling the technology across both high-value and everyday ingredients could help make food production more sustainable and resilient.
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News$16.4m NIH grant launches new hepatitis C vaccine centre
Hepatitis C has long frustrated vaccine developers with its extraordinary ability to mutate and evade immunity. A new $16.4 million research centre will bring together experts in antibodies, T cells and vaccine design to identify the virus’s most stable weak points and develop broadly protective vaccine candidates.
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NewsHidden fungi may act as masterminds of the forest microbiome
Hidden beneath the forest floor, certain fungi may have an outsized influence on the microbial communities surrounding plant roots. By combining large-scale DNA data with ecological modelling, researchers identified endophytic fungi as potential keystone species capable of reshaping underground microbial networks.
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NewsElectricity-powered yeast converts CO₂ into useful chemicals
Researchers have developed an electrobioreactor that turns carbon dioxide into itaconic acid, a valuable chemical used in plastics, textiles and resins. The system combines electrochemistry with engineered yeast, offering a potential route to produce bio-based chemicals from emissions instead of sugar.
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NewsHorizon Awards 2026: Professor Marciane Magnani named as winner of Basil Jarvis Prize
Professor Marciane Magnani, Professor of Food Science at the Federal University of Paraíba (UFPB), Brazil, has been named as the winner of the Basil Jarvis Food Security & Innovation Award.
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