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Category: food

Chill brain-music interface: Using brain signals to enhance the emotional power of music

Musical chills are pleasurable shivers or goosebump sensations that people feel when they resonate with the music they’re listening to. They reduce stress and have beneficial side effects, but they are difficult to induce reliably. Now, researchers from Japan have developed a practical system that uses in-ear electroencephalography sensors to measure the brain’s response to music in real time and provide music suggestions that enhance chills.

Most people are familiar with “musical chills”—a sudden, involuntary shiver or goosebump sensation that occurs when a song resonates perfectly with one’s emotions. These chills are not just a surface-level feeling, but a profound neurological event. When we experience intense musical pleasure, parts of the brain’s reward system activate in a manner similar to how they would respond to life-affirming stimuli, such as beloved foods or positive social connections.

However, despite the universal nature of the experience, musical chills are difficult to trigger reliably. This limits our ability to harness their psychological and physiological benefits, even with today’s on-demand access to vast libraries of music.

Dr. Chris Oswald — Precision Nutrition, Epigenetics & Practitioner-Led Longevity Care

Precision Nutrition, Epigenetics & Practitioner-Led Longevity Care — Dr. Chris Oswald — Head of Medical Affairs, Pure Encapsulations, Nestlé Health Science.

Dr. Chris Oswald, DC, CNS, is Head of Medical Affairs for Pure Encapsulations (https://www.pureencapsulations.com/), part of Nestlé Health Science family. He is a chiropractor, certified nutrition specialist and certified functional medicine practitioner and has been treating patients since 2007.

At Pure Encapsulations, Dr. Oswald leads medical education, scientific strategy, and innovation across well-known professional brands including Pure Encapsulations, Douglas Labs, Klean Athlete, Genestra, and others. In this role, he sits at the intersection of clinical science, practitioner education, and product innovation — translating complex evidence into practical tools that help healthcare professionals practice more confident, personalized nutritional medicine.

Dr. Oswald’s clinical work, in combination with his work in professional dietary supplement companies, gives him unique insight into the creation of clinically useful tools and education to support the unique needs of clinicians and patients in functional, integrative and natural health.

Before joining Pure Encapsulations, Dr. Oswald held senior leadership roles across the nutraceutical and health tech landscape, including Chief Science Officer, Head of Product Innovation and R&D, Head of Operations, Interim Head of Sales, and VP of Nutraceuticals at companies like January AI and Further Food. Across those roles, he’s led everything from supply chain and regulatory strategy to product development, claims substantiation, and national practitioner education.

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Flavanols Break the Rules of Nutrition: Scientists Uncover the Surprising Way They Boost the Brain

The health benefits of dietary flavanols appear to come from their ability to trigger responses in the brain and the body’s stress systems. That slightly dry, tightening feeling some foods leave in the mouth is known as astringency, and it comes from naturally occurring plant compounds called pol

Fruit fly ‘Fox’ neurons show how brains assign value to food

Why do we sometimes keep eating even when we’re full and other times turn down food completely? Why do we crave salty things at certain times, and sweets at other times? The answers, according to new neuroscience research at the University of Delaware, may lie in a tiny brain in an organism you might not expect.

Lisha Shao, assistant professor in the Department of Biological Sciences in the College of Arts and Sciences, has uncovered a neural network in the brains of fruit flies that represents a very early step in how the brain decides—minute by minute—whether a specific food is worth eating. The work was published in the journal Current Biology.

“Our goal is to understand how the brain assigns value—why sometimes eating something is rewarding and other times it’s not,” Shao said.

Sami Tellatin — Kilimo — Leading The Way To A Water-Positive Future

Leading The Way To A Water-Positive Future — Sami Tellatin — Head of Water & Climate Solutions, [Kilimo](https://www.facebook.com/agrokilimo?__cft__[0]=AZYVjPpsA2hiLM5-TRnxJRoTmkVIP8k9Hro7mpHQd6HkG9roy2B0jBJyWOF7RxuqTpjcE0BjwYcznt__ZsPQBKTYGtf5mRXVr0xUT7RzlbzkSECEuWuYt0aFqjGwwCAKMCXdjJofqt5U9mF08TfSYqYpa8pmedmmVDH3rTrwH4QaMQKi6UK55095pUIWFEwu4DM&__tn__=-]K-R)

Sami Tellatin is Head of Water & Climate Solutions at Kilimo (https://kilimo.com/en/), an organization that connects companies with farmers in the same watershed to implement water-positive practices, generate measurable water savings, and secure resources for both communities and companies.

Kilimo’s operations already span 7 countries, helping steward water resources across more than 500,000 acres of land and partnering with global leaders like Microsoft, Google, Amazon, and major CPGs.

In her role, Sami leads the design and deployment of scalable water-positive solutions that help companies, farmers, and communities address water scarcity through more efficient and sustainable irrigation practices.

Prior to this role, Sami co-founded FarmRaise, an enterprise that unlocks funding for farmers and ranchers seeking to invest in their profitability and sustainability, allowing farmers to learn which public and private funding opportunities they’re eligible for and streamlines the application process, moving the industry toward one common application that unlocks funding to drive conservation practice adoption.

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Eco-Friendly Agrochemicals: Embracing Green Nanotechnology

In the pursuit of sustainable agricultural practices, researchers are increasingly turning to innovative approaches that blend technology and environmental consciousness. A recent study led by M.R. Salvadori, published in Discover Agriculture, delves into the promising world of green nanotechnology in agrochemicals. This research investigates how nanoscale materials can enhance the effectiveness of agrochemicals while minimizing their environmental footprint. The findings suggest that this novel approach may revolutionize crop protection and nutrient delivery systems.

Nanotechnology involves manipulating materials at the nanoscale, typically between 1 and 100 nanometers. At this scale, materials exhibit unique properties that differ significantly from their bulk counterparts. These properties can be harnessed to improve the delivery and efficacy of agrochemicals. For instance, nanosized fertilizers can increase the availability of nutrients to plants, enhancing growth and reducing waste. This targeted approach is essential in combating soil nutrient depletion and ensuring food security in an era of burgeoning global population.

Traditional agrochemicals often come with the burden of negative environmental impacts, including soil and water contamination. The introduction of green nanotechnology aims to address these concerns by developing more biodegradable and environmentally friendly agrochemicals. By using nanomaterials derived from natural sources, researchers hope to create a symbiotic relationship between agricultural practices and ecological health. This paradigm shift could pave the way for a new era of environmentally responsible farming.

Drought tolerance mechanisms across C3 and C3–C4 intermediate photosynthetic types revealed by physiological and gene expression profiling

Abiotic stress, particularly drought, significantly reduces crop yields and threatens global agricultural sustainability. This study investigated drought and recovery responses in four plant species with contrasting photosynthetic types: Triticum aestivum (C3), Helianthus annuus (C3), Chenopodium album (intermediate-C4), and Alternanthera brasiliana (C4-like). Drought markedly reduced plant fresh biomass (up to 80% in H. annuus) and relative water content, particularly in C. album. Oxidative damage intensified, with H. annuus showing the greatest increase in hydrogen peroxide (258%) and C. album exhibiting the highest malondialdehyde accumulation (284%). Antioxidant enzymes were strongly activated; catalase activity increased dramatically in C. album (837%) and H. annuus (630%).

Nature-inspired ‘POMbranes’ could transform water recycling in textile and pharma industries

Scientists have collaborated to develop a new class of highly precise filtration membranes. The research, published in the Journal of the American Chemical Society, could significantly reduce energy consumption and enable large-scale water reuse in industry. The team includes researchers from the CSIR-Central Salt and Marine Chemicals Research Institute (CSMCRI), Indian Institute of Technology Gandhinagar, the Nanyang Technological University, Singapore, and the S N Bose National Centre for Basic Sciences.

Everyday industrial processes, like purifying medicines, cleaning textile dyes, and processing food, rely on “separations.” Currently, these processes are incredibly energy-hungry, accounting for nearly 40% to 50% of all global industrial energy use. Most factories still use old-fashioned methods like distillation and evaporation to separate ingredients, which are expensive and leave a heavy carbon footprint.

Although membrane-based technologies are considered cleaner, most polymer membranes currently used in industry have irregularly sized pores that tend to degrade over time, limiting their effectiveness. Thus, they lack the precision and long-term stability needed for demanding industrial applications.

AI-driven ultrafast spectrometer-on-a-chip advances real-time sensing

For decades, the ability to visualize the chemical composition of materials, whether for diagnosing a disease, assessing food quality, or analyzing pollution, depended on large, expensive laboratory instruments called spectrometers. These devices work by taking light, spreading it out into a rainbow using a prism or grating, and measuring the intensity of each color. The problem is that spreading light requires a long physical path, making the device inherently bulky.

A recent study from the University of California Davis (UC Davis), reported in Advanced Photonics, tackles the challenge of miniaturization, aiming to shrink a lab-grade spectrometer down to the size of a grain of sand, a tiny spectrometer-on-a-chip that can be integrated into portable devices. The traditional approach of spatially spreading light is abandoned in favor of a reconstructive method.

Instead of physically separating each color, the new chip uses only 16 distinct silicon detectors, each engineered to respond slightly differently to incoming light. This is analogous to giving a handful of specialized sensors a mixed drink, with each sensor sampling a different aspect of the drink. The key to deciphering the original recipe is the second part of the invention: artificial intelligence (AI).

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