Science Friday Folgen

In nature, enzymes are the catalysts that make much of biology work. They jumpstart chemical reactions that either wouldn’t happen, or would happen super slowly. They break down food, build other molecules, extract energy, and more. What if we could harness evolution to engineer designer enzymes that do other specific jobs that benefit us?  Putting that idea into practice changed the game for chemistry, and earned Frances Arnold the Nobel Prize prize in 2018. She called it “directed evolution.” Today, thousands of labs use her methods to coax enzymes into doing things no one ever thought of. She joined Host Flora Lichtman in March 2026 to talk about where she sees this approach going in the future, and the personal evolution that brought her into science. Guest:  Dr. Frances Arnold is the Linus Pauling Professor of Chemical Engineering, Bioengineering and Biochemistry at the California Institute of Technology in Pasadena, California. Other episodes you may enjoy: Enzymes Are Taking On Our Plastic Problem Even Nobel Prize Winners Deal With Imposter Syndrome The transcript for this episode is available at sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Brain cancers are rare, but devastating. Patients face short life expectancies after diagnosis. Brain tumors are often impossible to remove completely. And radiation and chemotherapy don’t always stop them from spreading.  It’s a daunting class of disease to study, but that didn’t dissuade physician-researcher Michelle Monje from trying. She has spent two decades studying how brain tumors form and interact with healthy brain cells, and pioneered the field of cancer neuroscience.  Guest: Dr. Michelle Monje is a professor of pediatric neuro-oncology at Stanford Medicine.  Other episodes you may enjoy: Promising new treatments for pancreatic cancer and ALS The new frontier of cancer research is in space Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Astronaut food is not known as a frontier of culinary imagination, unless you count rehydrated shrimp cocktail. As NASA prepares for longer trips to the moon and Mars, is space cuisine ready for an overhaul?  Flora speaks with retired astronaut Clayton Anderson, who spent 167 days in space, and chef David Skinner, who has advised NASA on how to make food for astronauts better.  Guests: Clayton Anderson spent 15 years as a NASA astronaut, with stints on the International Space Station in 2007 and 2010. He’s currently based in Nebraska. David Skinner is the executive chef and owner of Eculent and Ishtia, two Houston restaurants. He’s advised NASA on how to make food for astronauts better. Other episodes you may enjoy: Mission Orbital Eats: Engineer Foods For Extreme Environments Making A Meal Fit For An Astronaut Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.