Imagine having your own digital personal chef; ready to cook whatever you want, tailoring the shape, texture, and flavor just for you--all at the push of a button. Columbia engineers have been working on doing just that, using lasers for cooking and 3D printing technology for assembling foods. In their new study they discovered that laser-cooked meat shrinks 50% less, retains double the moisture content, and shows similar flavor development to conventionally cooked meat.

The capacity of coral reefs to provide ecosystem services such as food and jobs, relied on by millions of people worldwide, has declined by half since the 1950s, according to a new University of British Columbia-led study. Other findings are equally bleak: the authors found that global coverage of living corals had declined by about half since the 1950s and consequently, the diversity of species had also declined, by more than 60 per cent. Finding targets for recovery and climate adaptation would require a global effort, while also addressing needs at a local level, authors say.

For the first time, scientists have assembled a quantitative assessment for agriculture sustainability for countries around the world based not only on environmental impacts, but economic and social impacts, as well. The Sustainable Agriculture Matrix, or SAM, provides independent and transparent measurements of agricultural sustainability at a national level that can help governments and organizations to evaluate progress, encourage accountability, identify priorities for improvement, and inform national policies and actions towards sustainable agriculture around the globe.

Findings from St. Jude Children’s Research Hospital show how control of transcription factors by a common tumor suppressor gene may provide a therapeutic opportunity in a type of childhood cancer.