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Participants at the “The Art of Chocolate: A Guided Tasting Experience,” held on Feb. 14, were guided through how professionals evaluate chocolate — including snap, sheen, aroma, the initial taste, and how it develops and resolves. Credit: Sara Usnick / Penn State. Creative Commons

The 'Spirit of Chocolate' celebrates chocolate as both science and story

On Valentine’s Day, the Palmer Museum of Art became a tasting room and a classroom all at once. “The Art of Chocolate: A Guided Tasting Experience,” presented by the Arboretum at Penn State, invited guests to explore chocolate as both science and story, pairing research with sensory discovery and chocolate with cheese. The event was a collaboration among arboretum staff and College of Agricultural Sciences professors Siela Maximova and Mark Guiltinan, co‑leaders of Penn State’s Cacao and Chocolate Research Network.

The researchers discussed how scientists and growers may be able to translate microbiome research from theory to practical applications in crop production. Credit: Randy Fath/Unsplash. All Rights Reserved.

Q&A: How can microbiome science solve problems in agriculture?

Decades of research has shown promise for using microbiome science to solve several problems facing agriculture, but these findings have not yet been translated to practical recommendations for growers, according to a team of scientists in Penn State’s College of Agricultural Sciences.

Fellows of the American Academy of Microbiology are elected annually through a highly selective, peer-review process, based on their records of scientific achievement and original contributions that have advanced microbiology. Credit: Penn State. Creative Commons

Huck associate director elected fellow in American Academy of Microbiology

Andrew Patterson, John T. and Paige S. Smith Professor in the College of Agricultural Sciences, has been elected as a fellow in the American Academy of Microbiology. Fellows of the American Academy of Microbiology, an honorific leadership group within the American Society for Microbiology, are elected annually through a highly selective, peer-review process, based on their records of scientific achievement and original contributions that have advanced microbiology.

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Participants at the “The Art of Chocolate: A Guided Tasting Experience,” held on Feb. 14, were guided through how professionals evaluate chocolate — including snap, sheen, aroma, the initial taste, and how it develops and resolves. Credit: Sara Usnick / Penn State. Creative Commons

The 'Spirit of Chocolate' celebrates chocolate as both science and story

On Valentine’s Day, the Palmer Museum of Art became a tasting room and a classroom all at once. “The Art of Chocolate: A Guided Tasting Experience,” presented by the Arboretum at Penn State, invited guests to explore chocolate as both science and story, pairing research with sensory discovery and chocolate with cheese. The event was a collaboration among arboretum staff and College of Agricultural Sciences professors Siela Maximova and Mark Guiltinan, co‑leaders of Penn State’s Cacao and Chocolate Research Network.

The researchers discussed how scientists and growers may be able to translate microbiome research from theory to practical applications in crop production. Credit: Randy Fath/Unsplash. All Rights Reserved.

Q&A: How can microbiome science solve problems in agriculture?

Decades of research has shown promise for using microbiome science to solve several problems facing agriculture, but these findings have not yet been translated to practical recommendations for growers, according to a team of scientists in Penn State’s College of Agricultural Sciences.

Fellows of the American Academy of Microbiology are elected annually through a highly selective, peer-review process, based on their records of scientific achievement and original contributions that have advanced microbiology. Credit: Penn State. Creative Commons

Huck associate director elected fellow in American Academy of Microbiology

Andrew Patterson, John T. and Paige S. Smith Professor in the College of Agricultural Sciences, has been elected as a fellow in the American Academy of Microbiology. Fellows of the American Academy of Microbiology, an honorific leadership group within the American Society for Microbiology, are elected annually through a highly selective, peer-review process, based on their records of scientific achievement and original contributions that have advanced microbiology.

The researchers engineered synthetic DNA and integrated it with a semiconducting material to increase the storage capacity of advanced materials. Here, the internal two-dimensional structures of the synthetic DNA is visible via optical microscopy.  Credit: Provided by the researchers. All Rights Reserved.

Borrowing from biology to power next-gen data storage

DNA, the genetic blueprints in every living organism, is nature’s most efficient storage mechanism, capable of storing about 215 million gigabytes of data per gram. That storage capacity, if applied to electronics, could enable significantly more efficient data centers, speedier data processing and the ability to process far more complicated data. The trick to making this technological leap is getting DNA, a biological material, to work with electronics. A team led by Penn State researchers has figured out how to bridge the wide compatibility gap.