Artificial intelligence is the big talking point of the week, with UK PM Sir Keir Starmer announcing a drive to unleash its full potential.
It’s already being used in healthcare, but recent studies have exposed both strengths and weaknesses.
We’re joined by Dr James Kinross, a surgeon and researcher at Imperial College London, to discuss the positives and the pitfalls.
Also this week, we talk all about what a Trump presidency might mean for science; why powerful winds are driving the deadly fires in LA – and anyone for science-optimised pasta? Marnie is helped by a physicist to make the perfect Cacio e Pepe.
Spoiler alert: Recipe below!
Presenter: Marnie Chesterton
Producers: Sophie Ormiston & Gerry Holt
Editor: Martin Smith
Production Co-ordinator: Jana Bennett-Holesworth
To discover more fascinating science content, head to bbc.co.uk search for BBC Inside Science and follow the links to The Open University.
Science-backed Cacio e Pepe:
For two servings:
- 240 g pasta
- Black pepper
- 160 g pecorino cheese
- 4g corn starch in 40ml water
Dissolve the corn starch in water and heat until it forms a gel. Let this cool before combining it with the cheese and black pepper. Cook the pasta, then drain, keeping some of the water. Let it cool then mix the pasta with the sauce. Enjoy!
