The Spanish public feels over-informed about sports, politics and celebrities and believes that the level of media coverage dedicated to science, technology, environment and health does not satisfy their curiosity. Overall, the social perception of science in Spain is positive and improving, according to the most recent Fecyt survey

GONZALO CASINO | NOVEMBER 3rd, 2010

Achieving a certain taste, odor, color or texture by blending ingredients is the one of the basic goals of cooking. But mixing molecular compounds to reach the same end is changing traditional cuisine. The emerging molecular gastronomy is studying how to transform the components of food in the kitchen, and both the food industry and the world’s leading avant-garde chefs are experimenting with them to create original tastes and open up new markets.

XAVIER PUJOL GEBELLÍ | NOVEMBER 30TH, 2010

While the debate over a possible new Spanish Patronage Law continues, recent data indicates that Catalonia has managed to quadruple private donations toward scientific research in just five years. The presence of internationally recognized scientists and highly competitive projects, especially in biomedicine, seem to be encouraging investment by way of foundations associated with businesses, despite the meager tax benefits they yield.

XAVIER PUJOL GEBELLÍ | NOVEMBER 3, 2010

The suspicion that children conceived through in vitro fertilization are less intelligent appears to be unfounded. Coinciding with the awarding of the Nobel Prize for Medicine to the creator of this technique, a study recently published in Human Reproduction indicates that test-tube children get above average exam results at school. The debate, in any case, is not over. The concept of intelligence is multifaceted and subject to many factors.

GONZALO CASINO | OCTOBER 26TH, 2010