Your smartphone is a gold mine

Did you know that your smartphone contains, among many other precious metals, about 20 milligrams of gold? That may not seem like much, but it's 200 times as much gold as in a small piece of gold ore. Nick Gys (UAntwerpen - VITO) is working on a technique to easily recycle these precious metals from smartphones.
New materials
Technology
Nick Gys
UAntwerpen

About us

Science Figured Out lures scientists out of their trusted lab or office space and places them in front of a camera with a clear task: inform the general public in a clear 3-minute pitch about your research!

Read more

Janne
Spanoghe
UAntwerpen

Microbial protein as a sustainable meat substitute?

Meat is an important source of protein. But did you know that these proteins can also be obtained from microbes and bacteria? Janne Spanooghe wants to introduce a new source of protein on our plate: purple bacteria.
Rahel
Park
KU Leuven
VIB

Who is hitching a ride on a housefly?

Rahel Park has a dilemma for you: what to do if a bunch of flies land on the cake you were just about to eat? Should you eat it anyway or should you throw it away? Watch the video for the -scientifically substantiated- answer!
Anke
Goormans
UGent

Healthy milk sugars for your baby

Not all mothers can breastfeed, which is a pity, because breastfeeding contains important molecules for the baby. But what if we add these molecules to powdered milk? That is what Anke Goormans is working on to help mothers and their babies.
Giorgio
Russo
VIB
VUB

Using the glue of geckos during surgery

A gecko, a post-it and a tube. Let these 3 things stick into your mind for just one minute. Giorgio Russo (VIB - VUB - Vrije Universiteit Brussel) explains how a gecko could potentially help to heal wounds after surgery. 🦎👩‍⚕️
Arnout
Bruggeman
UGent
VIB

How do intestinal bacteria affect Parkinson's disease?

Imagine if you could influence Parkinson's disease by altering the intestinal bacteria of patients? That sounds strange at first glance, but Arnout Bruggeman explains why it might work.
Lieselotte
Vermeersch
KU Leuven
VIB

Brewing beer faster with the same taste

Did you know that insights from genetics can help to brew beer faster without losing taste? Lieselotte Vermeersch (VIB - KU Leuven) explains how this works. Cheers! 🍻

Gold partners