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With a focus on wellness, convenience, and sustainability, new food trends are emerging for 2025, and old ones are waning. As we look ahead to 2025, the food landscape is evolving in fascinating ways.
Liquid water is confirmed to be present at depths of 10 to 20 km (6.2 to 12.4 mi) below the surface of Mars, based on a new analysis of data from NASA's InSight lander. [ 384 ] An Earth-sized, ultra-short period exoplanet called TOI-6255b is found to be undergoing extreme tidal distortion, caused by the close proximity of its parent star.
Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing, [8] [9] disordered/noncrystalline solids.
Don’t expect the trend of casual-meets-classy to slow any time soon, the food science company IFT says in their 2025 outlook. “High-low duos are always popular, especially in times of change.
Gastrophysics is a scientific discipline that focuses on investigations of aspects of gastronomy and cooking that relates to phenomena, which can be described and explained in a frame of physics, physical chemistry, chemistry, and associated sciences.
Mar. 2—It may seem like a recent trend for more women to be entering STEM fields, but women have a long history of contributing to innovations in science, technology, engineering and mathematics.
A study reports observational evidence for problematic fast slowdown of the Antarctic bottom water current. [163] [164] Neuroengineers demonstrate induction of a torpor-like state in mice via ultrasound stimulation. [165] [166] 29 May. A new record high efficiency of 19.3% for organic solar cells is reported. [167]
1820: Hans Christian Ørsted discovers that a current passed through a wire will deflect the needle of a compass, establishing the deep relationship between electricity and magnetism (electromagnetism). 1820: Michael Faraday and James Stoddart discover alloying iron with chromium produces a stainless steel resistant to oxidising elements .