Networking grant leads to new research on cleaner air while cooking

A new paper, Natural Ventilation Reduces Cooking-Related PM2.5 Peaks Indoors, has been published in ACS ES&T Air (American Chemical Society), led by first author Dr Yizhou Su (University of Birmingham). The work stems from a C‑DICE networking/travel grant awarded to Dr Yuqing Dai (University of Birmingham) and includes co-authors Dr Yirui Jiang (Cranfield University; a fellow networking grant recipient), Dr Lingchen Kong (University of Cambridge), and Dr Christian Pfrang (University of Birmingham). Published on 29 January, the study monitored a modern UK one‑bedroom flat for around two months, comparing cooking with windows and internal doors open, internal doors only, and all closed. Opening both windows and internal doors kept PM2.5 lowest (~15 μg/m³), while doors‑only was ~56–58% higher and fully closed ~28–29% higher — highlighting a simple, low‑energy way to reduce short‑term exposure while cooking.

We are always delighted to share the successful outcomes of our networking and travel grants. Many congratulations to Yuqing and the team!