The science of fermentation: How microbes turn food into flavour - Royal Institution

A plant's roots do much of their work out of sight, pulling in water and nutrients and holding the plant in place. That makes it hard to see how plants respond when conditions underground change, and how a warming climate affects them. New Dartmouth-led studies look at the strategies plants use below the surface to adapt and survive.

Researchers have created a simpler and less expensive way to measure a biologically active form of phosphorus in soil, a development that could help scientists better understand how this essential nutrient moves through ecosystems and supports agriculture. Phosphorus is critical for plant growth and food production, but the world's natural phosphorus reserves are limited. Learning how the nutrient is stored, transformed, and released in soil is therefore important for maintaining fertile farmland while reducing waste and environmental damage.