Thursday, November 6, 2025
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HERE ARE THE WINNERS OF THE 2025 IG NOBEL PRIZES


The 35th annual Ig Nobel Prize ceremony was held at Boston University, celebrating scientific discoveries that are, in the words of the organizers, “improbable” and “questionable.” The announcement was made by the scientific-humor magazine Annals of Improbable Research.

The Literature Prize was awarded posthumously to Dr. William B. Bean, who spent 35 years documenting and analyzing the growth rate of one of his fingernails.

The Psychology Prize went to researchers Marcin Zajenkowski and Gilles Gignac, who studied what happens when you tell narcissists (or anyone else) about their intelligence.

For the Nutrition Prize, a team of scientists was recognized for their research on what kind of pizza lizards on a resort in Togo prefer. They determined the lizards favor “Four-Cheese” pizza.

The prize for “services” in Pediatrics was given to Julie Mennella and Gary Beauchamp for their study on how infants react to the taste of breast milk after their mothers have consumed garlic.

The Biology Prize was awarded to Japanese researchers who painted cows with zebra-like stripes. The experiment was conducted to see if it would reduce the number of fly bites on the animals. The striped pattern resulted in a 50% reduction in bites.

The Chemistry Prize went to a group of scientists who tested whether powdered Teflon could be used to increase the volume of food and a feeling of fullness without adding extra calories.

The Peace Prize was given to researchers who investigated whether consuming alcoholic beverages could improve one’s ability to communicate in a foreign language.

The Engineering Design Prize was awarded to Indian scientists for their analysis of how bad-smelling shoes affect the usability of a shoe rack from an engineering design perspective.

The Aviation Prize went to an international team of researchers for their study on the effects of alcohol consumption on bats’ echolocation and their ability to fly.

A group of physicists received an award for their research on how to make cacio e pepe sauce for pasta without it clumping.

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