About this episode
We talk to volcano scientist Ed Marshall in Iceland about working at the volcano which has burst into life spectacularly again after a year of quiet.
Also in the programme, we'll be following migrating moths across Europe in light aircraft to discover the remarkable secrets of their powers of navigation, and hearing how synthetic biology promises to create smarter and more adaptable genetically engineered crops.
Imagine waking up to the smell of freshly baked bread. Doesn’t it make your mouth water? Now imagine the smell of a fish market on a warm day… still feeling hungry? CrowdScience listener Thanh from Vietnam is intrigued by the effects of smell on our appetite, and wants to know whether certain aromas can make us feel more full than others. Never averse to a food-based challenge, presenter Anand Jagatia takes us on a journey from the nose to the brain, where we find out what exactly happens when we get a whiff of various foods. He discovers how the digestive system prepares for a meal and the extent to which our stomach has a say in whether or not we want to eat, based on how appetizing the smells are around us. Anand also explores our cultural differences. In some parts of the world a stinky Limburger cheese is considered a delicacy, while in other places it could make people lose their lunch. We’ll find out why some of us get triggered in different ways than others.
(Image: Lava spews from the volcano in Fagradalsfjall. Credit: Getty Images)
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