SciencePOD is a digital publishing platform magnifying the impact of ideas by transforming complex knowledge into simple messages to better influence target audiences. On this page, you’ll find project highlights according to client request:
A plain language summary of a scientific study for a science publisher and its uptake in the mainstream media.
An infographic explaining the key findings of a scientific study provided by science publishers as authors’ services.
A book review for a blog used as content marketing for a science publisher.
A feature article for an independent digital magazine
A news story based on the findings of a research paper provided by science publishers as authors’ services.
Conference coverage including news and feature stories and multimedia digital content such as podcasts and video blog entries.
A video interview of a scientist on their field of work.
This page offers content related, but not limited to, case report publications, science communication, communication research, responsible research innovation, science in society, case study strategy, article on studies, resources articles and studies, articles about research studies, publishing studies, and much more. If you care to hear about any specific content, please drop in a comment or write in to the editor on our contact page.
Based on this summary, this story was picked up by the New York Times as A Universe of Bubbles in Every Champagne Bottle.
What provides the wonderful aromas is a long neuro-physico-chemical process that results in bubbles fizzing at the surface of champagne
Ever wondered how the fate of champagne bubbles from their birth to their death with a pop enhances our perception of aromas? These concerns, which are relevant to champagne producers, are the focus of a special issue of EPJ Special Topics, due to be published in early January 2017—celebrating the 10th anniversary of the publication. Thanks to scientists, champagne producers are now aware of the many neuro-physico-chemical mechanisms responsible for aroma release and flavour perception. The taste results from the complex interplay between the level of CO2 and the agents responsible for the aroma–known as volatile organic compounds–dispersed in champagne bubbles, as well as temperature, glass shape, and bubbling rate.
One of the most recent examples of an infographic created by SciencePOD for Microbide.com. The content focuses on the reduction of viral load in the presence of whole blood by a new antimicrobial disinfectant.
Watch Antonia Geck and Cora Klockenbusch ask attendees about their impression of ECSJ2017.
For the full conference coverage, head over to ESCJ’s website, here.