How a unique environment sets Australian chocolate apart
University of Queensland research has shown microbes could give Australian-grown chocolate an edge in the global market. Working with growers in Far North Queensland, scientists found the cocoa fermentation process may have a bigger influence on the flavor of chocolate than the cocoa tree itself.
The science section covers breakthroughs in medicine, physics, biology, and technology. We surface discoveries that expand what humanity can do, from new treatments reaching clinical trials to engineering feats that seemed impossible a decade ago. Every link goes to the original publisher so you can read the full study or press release yourself.
BY THE OPTIMIST DAILY EDITORIAL TEAM Czech researchers at the University of Chemistry and Technology in Prague are build…
BY THE OPTIMIST DAILY EDITORIAL TEAM A study published in Nature provides the first experimental evidence that inherited…
The Moon’s rocky, uneven, and otherworldly surface features are highlighted by the terminator - the difference between l…
Using continuous imagery from NASA’s PUNCH (Polarimeter to Unify the Corona and Heliosphere) mission, scientists predict…