Discovery

Take a trip around the supermarket and you'll see shelves of products claiming to be 'high in protein'. Scroll through your social media and you'll find beautiful, sculpted people offering recipes and ideas for packing more protein into your diet.

Science presenters Dr Julia Ravey and Dr Ella Hubber have noticed this too. They wanted to unpick the protein puzzle to find out what it does in our bodies and how much we really need. Can this macronutrient really help us lose weight, get fit and be healthier?

Along the way, they speak to Professor Giles Yeo from the University of Cambridge, Bridget Benelam from the British Nutrition Foundation, Paralympian hopeful Harrison Walsh, and food historian Pen Vogler.

Presenters: Dr Julia Ravey and Dr Ella Hubber Producer: Alice Lipscombe-Southwell Editor: Martin Smith

Claudia Hammond looks at the neuroscience behind our sense of touch. Why does a gentle touch from a loved one make us feel good? This is a question that neuroscientists have been exploring since the late 1990's, following the discovery of a special class of nerve fibres in the skin. There seems to be a neurological system dedicated to sensing and processing the gentle stroking you might receive from a parent or lover or friend, or that a monkey might receive from another grooming it. Claudia talks to neuroscientists Victoria Abraira, Rebecca Bohme, Katerina Fotopoulou and Francis McGlone who all investigate our sense of emotional touch, and she hears from Ian Waterman who lost his sense of touch at the age of eighteen.

Underwater cameraman Roger Munns set himself and his team an incredible challenge. In 2008, they visited Tonga to film the biggest courtship ritual of the animal kingdom, the humpback heat run, for the very first time underwater and up close.

In the first few days, Roger had intimate encounters with the whales but most of the time, he was sat on the back of the boat, waiting to find a heat run. After two unsuccessful weeks, he started to wonder whether they would ever see one.

But a few days later somebody spotted a heat run, and everything sprang into action. Roger got in position and dove down ten meters underwater on a single breath. From then on, his job was just to wait and hold his camera ready. In a moment that seemed to stretch out time, he waited, nervously, for a group of 40-ton bus-sized whales to speed past him...

And Victor Vescovo describes his adventures into the deep, diving to the deepest parts of all five oceans.

Victor's longest dive was solo to the lowest point on Earth - the Challenger Deep at the bottom of the Marianas trench in the western Pacific. On reaching the bottom, some 35,853 feet below the ocean surface, should something have gone wrong, there was no hope of rescue.

Victor describes his feelings before making this historic descent and on the way down. Touching down on the sea bed, he was astounded by the abundance of marine life. Victor describes how he hopes that the mapping, observations and sample collections he has made on his dives will advance scientific understanding of the deep oceans, and where his eternal quest to explore might take him next.

Produced by Florian Bohr and Diane Hope

Credits:

Humpback whale mother and calf sounds - Acoustic Communications CNRS team & CETAMADA

Humpback whale calf sounds - Lars Bejder (MMRP Hawaii), Peter T. Madsen (Aarhus University) & Simone Videsen (Aarhus University)

Dr Chris van Tulleken is on a mission to find out what we’re eating, why, and who or what might be influencing our decisions. And he’s starting his quest to uncover food truths with the most eaten meat in the world, and one of the most numerous animals on our planet: chicken.

He’s recently been forced to confront a serious gap in his food knowledge - what happens before it gets to our plates - and has decided this, the world’s most popular meat, is an ideal starting point.

Chris’ initial investigations reveal the vast scale of modern chicken consumption; and how a once revered jungle fowl was manipulated to become a modern food success story, a fast-growing heavy-breasted beast to feed the masses.

Now, he's torn: is this a triumph of human ingenuity – or the creation of a monster?

We’ve heard about the potential problems around chicken welfare. But how does that square with their impact on the environment?

Dr Chris van Tulleken finds out what it takes to produce the most eco-friendly chicken meat possible. And makes a devastating discovery. Welfare concerns, and environmental credentials, often pull in OPPOSITE directions. Does he want to eat the happiest birds, or the ones kindest to the planet?

Halfway through his poultry quest, Chris remains massively conflicted: he loves chicken, but some of what he’s discovered makes him question how much he eats it. Will he still be able to look at it the same way as he goes deeper down the rabbit hole? And more importantly, should he keep serving it up to the family?