The Science Show

• Bragg winners for science writing, more from the Prime Minister’s Prizes for Science and water droplets used for geoengineering

  In just 75 years the Earth’s average temperature is predicted to be close to 3 degrees above pre-industrial levels. We are in the fast lane to a different world, one that will not be friendly to the current range of plants and animals, including humans. The race is on to cool our overheating planet.

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• Lab Notes: How breastfeeding can protect against cancer

  Thanks in part to 18th-century nuns, we now know that having children and breastfeeding reduces a mum's risk of developing breast cancer for years, even until her kid is well into primary school.Now Australian scientists have discovered how breastfeeding specifically enlists the immune system to protect against an aggressive and hard-to-treat type of breast cancer.You can binge more episodes of the Lab Notes podcast with science journalist and presenter Belinda Smith on the ABC Listen app (Australia). You'll find episodes on animal behaviour, human health, space exploration and so much more.Get in touch with us: [email protected]:Sherene Loi, medical oncologist at the Peter MacCallum Cancer Centre Extra information:Parity and lactation induce T cell mediated breast cancer protectionHaving children and breastfeeding reduces breast cancer risk by triggering immune system, study findsThis episode of Lab Notes was produced on the lands of the Wurundjeri and Menang Noongar people.

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• The Prime Minister’s Prizes for Science and a dilemma over the appropriate use of artefacts from a Roman shipwreck

  Robyn Williams reports from the 2025 Prime Minister's Prizes for Science ceremony in Parliament House Canberra.

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• Lab Notes: How your brain chooses your next snack

  It's mid-afternoon and time for a treat! Do you choose a healthy piece of fruit, or do you head straight for the chocolate? It turns out that well before we consciously decide what we're going to eat, our brain has already weighed up our choices — and in a fraction of a second. Now a new study shows which food attributes are processed by our brain faster than others, and how this might influence our dietary decisions. You can binge more episodes of the Lab Notes podcast with science journalist and presenter Belinda Smith on the ABC Listen app (Australia). You'll find episodes on animal behaviour, human health, space exploration and so much more.Get in touch with us: [email protected]:Violet Chae, PhD student at the University of Melbourne More information:Characterising the neural time-courses of food attribute representationsThis episode of Lab Notes was produced on the lands of the Wurundjeri and Menang Noongar people.

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• The history of life on Earth may be very different to what we think

  We’ve built a picture of the evolution of biodiversity based on a few accessible fossils. But the real story may be very different.

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