iGEM meetup for teams and supervisors The best synbio projects, including iGEM teams, have one thing in common: cutting edge science in the light of carefully considered societal needs.
RIVM research basis for historic climate agreement on HFCs Scientific research by RIVM’s Guus Velders stood partly at the basis of the HFC global climate agreement.
Lower salt contents in some foods, but similar saturated fat contents Some foods contain less salt in 2014 compared with 2011. According to research by RIVM the salt content of bread was 21 percent lower in 2011.