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All images used in news & views are for illustrative purposes only news&views Forests faster, thicker, greener Forests worldwide are growing faster, thicker and greener because of increased carbon dioxide in the atmosphere, CSIRO research scientist Dr Pep Canadell has confirmed. "It is a fundamental physiological response to elevated CO2; we call it the CO2 fertilisation effect. That is, plants in a greenhouse grow happier because there is more CO2. It is a trick that has been used for hundreds of years to grow more tomatoes," Dr Canadell told The Age. Unfortunately, however, this doesn't mean the proportion of total human greenhouse gases being absorbed by forests and other terrestrial carbon sinks has increased as forests have become greener. Nor does the increased greening and growth of forests mean that loss of forests worldwide has slowed, with deforestation remaining a pressing global conservation issue. The lexicon of lobsters Image: courtesy of Stemonitis. Not unlike the wine industry, the Australian seafood industry has developed its own tasting notes for 12 common ocean products under the guidance of sensory scientist Dr Heather Smyth, who trained as a wine expert. Dr Smyth sampled South Australian seafood and compared it with products from interstate and overseas, launching the 'flavour system' as the Eyre Peninsula Seafood Tasting Wheel. Using Dr Smyth's descriptors, the flavour of the southern rock lobster is "almost foie gras-like, with a pronounced crustacea flavour of prawn and scallop", while Coffin Bay oysters have "a sweet front palate underpinned by salty, iodine notes with a fresh ocean spray finish". The system of descriptors will function, in part, as a response to requests from the Chinese market for more information about the flavour profiles and provenance of Australian seafood. scientist of the future Medical breakthrough a hop away Humulone, a chemical compound in hops – the flowers of the hop plant that give beer its bitter taste – may provide a safeguard against the virus that can cause severe pneumonia and bronchitis in youngsters, says Japan's Sapporo Breweries. Research conducted by Sapporo Medical University found that humulone was protective against the respiratory syncytial virus (RSV), for which no vaccine is currently available. But don't reach for a beer just yet. Beer contains such small quantities of humulone that you'd have to drink about 30 cans (350ml each) a day to achieve any antiviral effect. "We are now studying the feasibility of applying humulone to food or non-alcoholic products," said researcher Jun Fuchimoto. "The challenge is the bitter taste is going to be quite difficult for children." Enthusiastic 16-year-old Barker College student Kyle Willimott was named 2012 Young Scientist of the Year after using his passion for science to develop an impressive green energy alternative. "I was amazed when my name was announced," Kyle said. "My friend sitting next to me had to push me out of my seat!" Kyle's project, Performance Characteristics of a Thermoelectric Generator: A Green Energy Alternative, involved building a device that converts heat energy into electrical energy without using moving mechanical parts. In 2012, Kyle, who says his interest in science grew when he started at Barker in Year 5, was also a finalist in the BHP Billiton Science Awards. The winner of the award gets the opportunity to attend the Intel International Science and Engineering Fair (Intel ISEF) in Phoenix, Arizona. "I would love the opportunity to go," Kyle said, adding he will continue modifying his model in efforts to not only perfect the project, but hopefully win the Science Awards one day. 45