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Pay ‘with a smile or a wave’: why Mastercard’s new face recognition payment system raises concerns
The Conversation
4 min read · May 24th · The technology is currently being trialled outside of Australia. It’s one of the first major attempts to bring it to western markets on a large scale.
Reader View · Shared by 404, including Fabio Chiusi
The Conversation
On your back? Side? Face-down? Mice show how we sleep may trigger or protect our brain from…
The Conversation
4 min read · May 30th · Our new research with mice visualised how differently aged brains pump out toxic protein waste during sleep.
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The Conversation
Time might not exist, according to physicists and philosophers
The Conversation
4 min read · Apr 15th · Cutting-edge theories of physics suggest time may not be real – but even if they’re right, life can still go on as usual.
Reader View · Shared by 363, including Anita Leirfall, Brian Ahier
The Conversation
‘Food sequencing’ really can help your glucose levels. Here’s what science says about eating salad before carbs
The Conversation
4 min read · Jun 8th · It sounds too good to be true. But the science on how different types of foods affect your glucose levels has been known for a long time.
Reader View · Shared by 129
The Conversation
The ‘digital town square’? What does it mean when billionaires own the online spaces where we gather?
The Conversation
5 min read · Apr 28th · The age of the free speech free-for-all is over – but public online spaces are possible.
Reader View · Shared by 113
The Conversation
Plant-based patties, lab-grown meat and insects: how the protein industry is innovating to meet demand
The Conversation
4 min read · Apr 19th · A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
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