Discovery

Professor Charles Godfray, Director of the the Oxford Martin School tells Jim Al-Kahlili about the intricate world of population dynamics, and how a healthy obsession with parasitic wasps might help us solve some of humanity's biggest problems, from the fight against Malaria to sustainably feeding a global community of 9 billion people.

Sir Jonathan Van-Tam, or ‘JVT’ as he's arguably better known, first came to widespread public attention in his role as Deputy Chief Medical Officer during the Covid-19 pandemic. But even before that, Jonathan had built an impressive career based on a long-held fascination with respiratory illness and infectious diseases. He’s worked across the public and private sectors, contributing significantly...

Dr Chris van Tulleken wrestles with the dilemma of slaughter. Could he bring himself to dispatch an animal himself? Is he happy supporting an industry which kills animals in his name? And if not, what could he eat instead? Chris explores the rise of the alternative protein industry – plant-based meat alternatives, lab-grown meat, or most shocking of all for some, actual meat abstinence, Veganism....

We're a planet addicted to chicken and our appetites fuel a massive global industry, but is it one we should support? While some cite it as a shining example of a super-efficient food production system, one that could help drive food security around the world, others say it is a cruel, destructive and outdated structure that makes a few people richer while exploiting others – along with animals an...

Like many of us, Dr Chris van Tulleken is always trying to eat better food: healthy, high welfare, good for the environment. This kind of consumer demand is making the chicken industry better, in tiny increments. So why do so many of us give ourselves a pass when it comes to the food we know we should not be eating - fast food? Chicken is at the very heart of this industry. As a cheap meat that do...

For eons, salt has been crucial to human health, culture, and diet. On this episode of The Evidence, we explore the strange science of salt taste – why it can be sweet, salty, or even a flavour enhancer. We look at how salt keeps our bodies running, and what happens if we have to little of it. And while too little salt may be bad, too much is also a problem. What does the science say about how muc...

Do YOU know what you're eating? Are you sure? Dr Chris van Tulleken is keen to make good food choices, and buy the best chicken possible for his dinner. High welfare, tasty, and good for the environment, ideally. But it's not as easy as that. How CAN he make good food choices if he has no idea what he's buying? Chris explores what we actually know about the food we buy, and to what extent we can t...

We’ve heard about the potential problems around chicken welfare. But how does that square with their impact on the environment? Dr Chris van Tulleken finds out what it takes to produce the most eco-friendly chicken meat possible. And makes a devastating discovery. Welfare concerns, and environmental credentials, often pull in OPPOSITE directions. Does he want to eat the happiest birds, or the ones...

We eat chicken. A LOT of it. We might love the taste, but what about how we're treating those birds? After witnessing first-hand the reality of indoor chicken farming - how most of the chicken we eat is raised - Dr Chris van Tulleken wants to know: are the birds happy enough, or is our method of rearing cheap chicken actually cruel? If so, what’s the ‘happier’ alternative – and do carnivores like...

So we started farming this bird called chicken, and it spread around the world. But what does it actually TAKE to feed us the amount of chicken we want to consume? 100 years ago this was a scrawny, egg-laying bird, only good for a stew once her eggs ran out – no one ate chicken meat. Fast forward to today and it’s the most consumed protein on the planet. How did we come to eat it in the first plac...

Dr Chris van Tulleken is on a mission to find out what we’re eating, why, and who or what might be influencing our decisions. And he’s starting his quest to uncover food truths with the most eaten meat in the world, and one of the most numerous animals on our planet: chicken. He’s recently been forced to confront a serious gap in his food knowledge - what happens before it gets to our plates - and...

Dr Julia Ravey and Dr Ella Hubber both have a love of science, but it turns out there’s a lot they don’t know about some of the leading women at the front of the inventing game. In Unstoppable, Dr Julia and Dr Ella tell each other the hidden, world-shaping stories of the engineers, innovators and inventors they wish they’d known about when they were starting out as scientists. This week, the inven...

In her last year of high school, Olga González-Sanabria went on a field trip to the University of Puerto Rico’s school of engineering – and immediately knew that was what she wanted to do. She followed her passion and after university was recruited by Nasa, where she carried out instrumental work, without which we would not have the International Space Station. As the very first Latina woman worki...

In a lab in 1950s Kolkata, Asima Chatterjee laboriously extracts chemicals from the Indian snakeroot plant. She knows she will have to send the products away – she does not have the money or resources to analyse them in India. But the tireless and uncompromising chemist perseveres, and her work paved the way for modern-day chemotherapy treatments. Asima grew up in a time when it was uncommon for w...

Florence Bell’s scientific career began in the 1930s whilst studying at Cambridge University. The University did not grant degrees to women at the time, but this did not dissuade Florence. She was so talented at an imaging technique called X-ray crystallography that she started a PhD in the field – and it was during this time that she would make a pivotal discovery about the molecule of life. Flor...

Dr Julia Ravey and Dr Ella Hubber both have a love of science, but it turns out there’s a lot they don’t know about some of the leading women at the front of the inventing game. In Unstoppable, Dr Julia and Dr Ella tell each other the hidden, world-shaping stories of the engineers, innovators and inventors they wish they’d known about when they were starting out as scientists. This week, the story...

Dr Julia Ravey and Dr Ella Hubber both have a love of science, but it turns out there’s a lot they don’t know about some of the leading women at the front of the inventing game. In Unstoppable, Dr Julia and Dr Ella tell each other the hidden, world-shaping stories of the engineers, innovators and inventors they wish they’d known about when they were starting out as scientists. This week, the story...

The process of childbirth can be painful yet amazing, but at times and in some places, also very dangerous. Recorded in Malawi, East Africa, Claudia Hammond is joined by a panel of maternal health experts to figure out why it is that the equivalent of a large jumbo jet full of women die every day due to pregnancy or childbirth. Together, they examine how so many women can still be at risk during t...

Underwater cameraman Roger Munns set himself and his team an incredible challenge. In 2008, they visited Tonga to film the biggest courtship ritual of the animal kingdom, the humpback heat run, for the very first time underwater and up close. In the first few days, Roger had intimate encounters with the whales but most of the time, he was sat on the back of the boat, waiting to find a heat run. Af...

Primatologist Catherine Hobaiter has spent more of her adult life in the rain forests of Uganda, with family bands of chimpanzees, than she has with her own human family members. For more than 20 years now she has spent 6 months every year at a remote field station, getting up before dawn every day to observe and collect behavioural data on family bands of chimps as they wake up and go about their...

Professor Ben Garrod and Dr Jess French get under the skin (and blubber) of the California sea lion, to crack the key to its success both on land and at sea. Its ability to dive hundreds of meters down, keep warm in icy waters, and run on land, can all be explained through its unique internal anatomy. They are joined by zookeeper and sea lion trainer Mae Betts, who adds insight into the intelligen...

The tiny sap-sucking aphid, at just a few millimetres long, is the scourge of many gardeners and crop-growers worldwide, spreading astonishingly rapidly and inflicting huge damage as it seeks to outwit many host plants’ natural defences. With insights and guidance from aphid expert George Seddon-Roberts at the John Innes Centre, Norwich, some delicate dissecting tools, and a state of the art micro...

Ominously called the lamb vulture, there are many myths and misconceptions surrounding the bearded vulture. Flying the mountainous ranges across central Asia and eastern Africa, with a wingspan of almost three meters, the bearded vulture is am impressive Old World vulture. Prof Ben Garrod and Dr Jess French are looking past the beautifully coloured plumage, and delving deep inside to learn what th...

Wild Inside returns for a new series to take a look at some of our planet’s most exceptional and unusual creatures from an entirely new perspective: the inside. Whilst we can learn a lot from observing the outside, the secrets to the success of any animal – whether they swim, fly, or hop – lies in their complex internal anatomy. How do these wild animals survive and thrive in harsh and changing en...

Hannah Fry explores two tales of data and discovery. A young researcher gains access to a secretive data set and discovers a system causing harm to the very people it is supposed to help. One day a student makes a discovery which, if true, could shake the intellectual foundations of a global movement, and undermine politicians around the world. Producer: Lauren Armstrong Carter