Richard Hagan

2 months ago | biorxiv.org | Richard Hagan |Matthew Collins |Jessica Hendy

AbstractOrganic residues are a rich source of biomolecular information on ancient diets. In particular, foodcrusts, charred residues on ceramics, are commonly analysed for their lipid content and to a lesser extent protein in order to identify foods, culinary practices and material culture use in past populations. However, the composition of foodcrusts and the factors behind their formation are not well understood.

Jan 8, 2025 | superyachtstories.com | Richard Hagan

Having completed the last of his tasks for the day, he walked into the family living room and turned on the TV. It was a moment that would change his life forever. The rise and fall of manned submersibles In the 1950s, 60s and 70s, the manned submersible industry was enjoying a boom period. With no other means by which to do underwater work, organisations relied on manned submersibles to carry out a large variety of subsea tasks. But by the time the 1980s rolled around, all of that began to change.

Jul 20, 2024 | onboardonline.com | Richard Hagan

It’s an awful truth: Whales are dying, and humans are once again to blame. But whereas a hundred years ago we were hunting them in their thousands, today a great deal of whale deaths are caused accidentally by humans, with many occurring as a result of ship strikes. Whales often inhabit shallow depths, making them difficult to spot and more susceptible to strikes from passing vessels.

May 5, 2024 | onboardonline.com | Richard Hagan

Headquartered in Rhode Island in the US, a technology company is revolutionising the safe navigation and exploration of the world’s oceans and waterways. Since 2001, FarSounder has been innovating 3D forward-looking sonar systems to give vessels clear sight of what lies ahead and below to avoid collisions with the seabed, underwater structures, and ocean wildlife – the latter being the driving passion of Co-Founder and CEO Matthew Zimmerman.

Apr 3, 2024 | biorxiv.org | Miranda Evans |Richard Hagan |Oliver S. Boyd |Manon Bondetti

AbstractFoodcrusts have received relatively little attention in the burgeoning field of proteomic analysis of ancient cuisine. We remain ignorant of how cooking and burial impacts protein survival, and crucially, the extent to which the extractome reflects the composition of input ingredients.