Instant Genius

Last month saw the hottest June on record – and, while July has seen heavy downpours in the UK, much of Europe and the US experienced life-threatening heatwaves.As things heat up, aquifers shrivel – and London’s 90-day supply of water means the city is never far from its taps running dry. That’s Day Zero: a benchmark that several cities around the world have come alarmingly close to – or, in some cases, even reached – in the last decade. But what happens when that day comes?In today’s episode we speak to Professor Priti Parikh, infrastructure engineer at University College London, about the looming threat of Day Zero and how household tricks all the way national innovations can offer promising solutions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A recent study found that nearly 50 per cent of adults in the UK reported having feelings of loneliness, at least occasionally. It’s a fairly shocking stat, but what effect is this having on our collective health?In this episode we catch up Prof Andrea Wigfield, director of the Centre for Loneliness Studies at Sheffield Hallam University. She tells about the different types of loneliness we can feel, the risks it poses to our mental and physical health and what we can do to limit its impact. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Octopuses are surely one of the most unusual animals on Earth. They have eight limbs, three hearts, a doughnut-shaped brain and bleed blue blood. It’s little wonder, then, that they have inspired awe and curiosity in everyone from artists and filmmakers to biologists and science fiction writers.In this episode we catch up David Scheel, professor of marine biology at Alaska Pacific University. He tells us what he has learned in his 25 years of studying these fascinating animals, and what new discoveries he made when writing his book, Many Things Under a Rock: The Mysteries of Octopuses. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Would you call yourself a bit of a hugger? Or does the mere thought of a stranger brushing past you in a cafe make your skin crawl? When it comes to being touched, we all have our own attitudes and opinions. But what can science tell us about this understudied and often misunderstood sense?In this episode we catch up with Prof Michael Banissy, a social neuroscientist based at Goldsmiths University in London and author of the new book When we Touch.He tells us all about the fascinating discoveries he has made about everything from the effects of mother’s skin-to-skin contact on a new born’s growth and development to the boost in performance sports team’s get when they regularly hit high fives. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we’re talking about allergies. Everything from hay-fever to serious nut allergies plague our daily life, but why do we get them?I’m joined by Theresa Macphail, to discuss this topic. She’s the author of the new book Allergic: How our immune system reacts to a changing world.She explains what allergies are, why some are more dangerous than others, and whether there is a possible future where we no longer have to worry about allergies. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For many, working only four days a week – and enjoying a longer weekend – might sound like a pipe dream: However, some workplaces are now experimenting with just that. 61 UK companies recently piloted a four-day workweek, with above 90 per cent of them continuing the scheme after the six-month trial.What impact does a four-day workweek have on a person’s productivity, mental health and physical wellbeing? And are there many drawbacks to working less? To answer this and much more, we’re joined by Alex Pang, productivity researcher, author of Work Less, Do More and programme director at non-profit organisation 4 Day Week Global. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Even before the global COVID pandemic, simple mention of the word ‘virus’ was likely to send shivers down most of our spines. But it turns out not all viruses are nasties. Ever heard of a phage? They are a type of virus that infect bacteria. Despite being one of the most common forms of life on Earth we still only know very little about them. However, current research suggests they may just be one of our greatest allies in the fight against superbugs. Learn more about your ad choices. Visit podcastchoices.com/adchoices

As the UK builds more nuclear reactors, there is an increasing pressure to find somewhere to put the waste. But what actually is nuclear waste? Does it actually look like a bright green sludge? Where does currently go? To answer these questions I’m joined by Dr Lewis Blackburn, nuclear materials scientist at the University of Sheffield. He talks about the incredible research going into sealing, burying and locking away nuclear waste, the relationship between nuclear and space (and why we can’t just fire off our nuclear waste on a rocket), and the vast timescales when it comes to nuclear waste that go beyond human lives, including the people working on them. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Whether your goal is mastering a new skill or losing weight, you’ll know the importance of motivation and effective planning. And one intriguing new field of psychology called Functional imagery training may help here.As an increasing number of compelling studies show, vividly visualising attaining your goal and the road bumps along the way could leave you better motivated when setbacks occur. That’s why functional imagery training is now being used by athletes and the military.How does it work? And how promising are the results? We speak to Dr Jon Rhodes, lecturer in psychology at the University of Plymouth, to find out. Learn more about your ad choices. Visit podcastchoices.com/adchoices

From kimchi to kombucha to kefir, you’ve probably noticed that fermented foods are trendy right now. They appeal to the daring, but also to people who may not even know they are eating fermented foods when they enjoy their beer, bread, and cheese. In fact, these fermented goodies have actually been around for hundreds of years – but what actually are they, and why do we like them? This week, I’m joined by Andrea Sella – a professor of chemistry at University College London and a keen fermenter. Speaking to Andrea behind the scenes of the Cheltenham Science Festival, we discussed the importance of sugars to creating and digesting food, why and how we overcome disgust responses to get pleasure out of fermented foods, and how new fermentation techniques could help us lower our greenhouse gas emissions – along with some chemist’s tips for creating delicious fermented meals.  Learn more about your ad choices. Visit podcastchoices.com/adchoices