The science behind Novichok
As the British government accuses Russia of stockpiling Novichok, a University of Melbourne expert looks at what makes the Soviet-era nerve agent so deadly.
Trailblazing for women in science
The University of Melbourne's Frances Separovic was Victoria's first female chemistry professor and has now been included on the Victorian Honour Roll of Women.
Tricking our tongues: Creating guilt-free cheese
University of Melbourne researchers are using high pressure and sonic waves to create low fat cheese that tastes just like the real thing.
From laundry to weapon disposal: The role of enzyme mimics
A University of Melbourne team have created an enzyme mimic that makes laundry detergent more effective in cold washes and may help safely dispose of sarin gas.
Breakthrough in motor neurone disease research gives hope
Copper could hold the key to a new treatment for those affected by Motor Neurone Disease, giving hope to those suffering from this devastating disease
Six reasons behind our love of chocolate
By name and by nature, chocolate is worshipped the world over. But what is it, how is it made, and why do we love it so much? Here’s chemistry to explain.
Found: The little surprise in leafy greens
Scientists have solved a 50-year mystery after discovering an enzyme that allows 'good' gut bacteria to feed off the sugar in leafy green vegetables.