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New Colours of ‘Blue Cheese’  

The fungus Penicillium roqueforti is used in the production of blue-veined cheese. The exact mechanism behind the unique blue-green colour of the cheese was...

Food Wastage Due to Premature Discarding: A Low-cost Sensor to Test Freshness

Scientists have developed an inexpensive sensor using PEGS technology which can test food freshness and can help reduce wastage due to discarding food prematurely...

Sustainable Agriculture: Economic and Environmental Conservation for Smallholding Farmers

A recent report shows a sustainable agriculture initiative in China to achieve high crop yield and low use of fertilizers using an elaborate network...

New Colours of ‘Blue Cheese’  

The fungus Penicillium roqueforti is used in the production of blue-veined cheese. The exact mechanism behind the unique blue-green colour of the cheese was...
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Scientific European is now available in several languages.

Inspiring young minds for future engagement in scientific research and innovation is at the heart of economic development and prosperity of a society. The best way to do this is to expose them to latest research & scientific and technological developments in their own language for easy comprehension and appreciation (especially for those whose first language is other than English). 

Therefore, for benefits and convenience of students and readers, neural translation of Scientific European is made available in several languages. Please select your language from the table.

Scientific European is published in English. 

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