Chris Simms
Chris Simms is an assistant news editor who has worked at New Scientist for more than 10 years. For the start of his tenure, he was the chief subeditor. He previously worked as a senior subeditor at Nature and has a degree in Zoology from Queen Mary, University of London.
In recent years, he has written numerous articles for New Scientist and in 2018 was shortlisted for Best Newcomer at the Association of British Science Writers awards. He is interested in all things scientific, especially those related to biology, food, drink, history, politics and exercise.
LATEST FROM CHRIS SIMMS
What's the best recipe for bubble mixture? Scientists have the answer
Bees vs wasps: Which insect is really worthy of all the buzz?
World's smallest land snail could fit inside a grain of sand
How climate change is shaking up the hops that give beer its flavour
Muḥammad ibn Mūsā al-Khwārizmī
People in Science
George Washington Carver
Chemical signature of Malbec wines backs up concept of 'terroir'
Can chemistry replicate the flavour of vintage whisky overnight?
Dolphins learn from peers to chase fish into shells and then eat them
Newly discovered species found deep in the ocean contains microplastic
Hundreds of millions of locusts are forming swarms bigger than cities