Monthly Archives: February 2020

Producing a superior lamb roast

27 Feb 2020:

It’s not often that medical studies into better brain surgery can end up leading to lamb roasts that are a cut above. But that’s what research by Prof Robert McLaughlin‘s team at the Centre for Nanoscale BioPhotonics (CNBP) is doing.

‘I was telling Meat & Livestock Australia that we had this tiny camera in a needle that is great at seeing fat in tissue, but there aren’t many diseases where this is useful. And they got really excited,’ he said. ‘It turns out that the single biggest indicator of quality in lamb meat is the percentage of fat.’ Continue reading

Making babies

5 February 2020:

In doubles tennis, teamwork is everything: knowing when to poach and when to fake, dividing the court effectively between partners, and knowing how to subtly communicate so that every serve placed benefits your partner. It’s a bit like science, said Hanna McLennan. Continue reading