Before adding a steak or a carton of eggs to their shopping carts, more people — especially if they’re millennials — are considering the welfare of the farm animals that produce the food.

A unique research partnership between the University of Lethbridge and the University of Calgary has Dr. Vanessa Meier-Stephenson using Highway 2 as a pathway to developing a greater understanding of the hepatitis C virus, and potential new therapeutics to combat the infectious disease.

About 180 people died because they weren’t wearing a lifejacket in UK waters in the last decade, according to new research.

Living close to nature and spending time outside has significant and wide-ranging health benefits - according to new research from the University of East Anglia.

Designing new molecules for pharmaceuticals is primarily a manual, time-consuming process that’s prone to error. But MIT researchers have now taken a step toward fully automating the design process, which could drastically speed things up — and produce better results.

With antibiotic resistance spreading worldwide, there is a strong need for new technologies to study bacteria. EMBL researchers have adapted an existing technique to study the melting behaviour of proteins so that it can be used for the study of bacteria. Molecular Systems Biology published their results – allowing researchers worldwide to start using the technique – on July 6.

A new study has found that “skinny fat” –  the combination of low muscle mass and strength in the context of high fat mass – may be an important predictor of cognitive performance in older adults. While sarcopenia, the loss of muscle tissue that is part of the natural aging process, as well as obesity both negatively impact overall health and cognitive function, their coexistence poses an even higher threat, surpassing their individual effects.

At the University of Saskatchewan, researchers have been working on a novel salmonella vaccine that holds promise for preventing this food-borne infection.

When Rick Ostfeld gets bitten by a tick, he knows right away. After decades studying tick-borne diseases as an ecologist at the Cary Institute of Ecosystem Studies in Millbrook, New York, Ostfeld has been bitten more than 100 times, and his body now reacts to tick saliva with an intense burning sensation. He’s an exception. Most people don’t even notice that they’ve been bitten until after the pest has had time to suck up a blood meal and transfer any infections it has circulating in its spit.

University of Virginia School of Medicine researchers have linked sensitivity to an allergen in red meat – a sensitivity spread by tick bites – with a buildup of fatty plaque in the arteries of the heart. This buildup may increase the risk of heart attacks and stroke.