Prof. Pattie Maes speaks with Financial Times reporter Cristina Criddle about recent developments aimed at increasing AI memory retention. “The more a system knows about you, the more it can be used for negative purposes to either make you buy stuff or convince you of particular beliefs,” says Maes. “So you have to start thinking about the underlying incentives of the companies that offer these services.”
Prof. Jacquelyn Pless speaks with Grist reporter Tik Root about the future of the solar power industry amid federal proposals to remove tax credit incentives that assist with residential solar costs. “Policy volatility is really my bigger concern,” says Pless. “Policy uncertainty alone can start to freeze investment, raise costs, and damage market confidence.”
Undergraduate students Avani Ahuja '26, Julianna Lian '26, Jacqueline Prawira '26, and Alex Tang '26 have been honored as recipients of the Barry Goldwater Scholarship for the 2025-2026 academic year, reports Vivian Hir for The Tech. “Established by Congress in 1986, the Barry Goldwater Scholarship financially supports talented college sophomores and juniors who plan to pursue research careers in the natural sciences, mathematics, or engineering,” explains Hir.
Tech Crunch reporter Tim De Chant spotlights Fieldstone Bio, an MIT startup that turns microbes into sensors to support agricultural and national security efforts. “Each strain is tailored to sense a particular compound, such as nitrogen on a farm field or TNT residue from a landmine,” explains De Chant. “After the microbes have some time to sense their environment — several hours to days, depending on the target — the company will have another drone snap photos of the area.”
Dr. Mallika Marshall joins CBS Boston to discuss E-BAR, a new mobile robot developed by MIT researchers to physically support the elderly and prevent them from falling as they move around their homes. Marshall notes that E-BAR could also “lift someone from sitting to standing or vice versa, and catch someone safely by rapidly inflating side airbags if they begin to fall.”
Christian Lau PhD SM ’20, PhD ’22 and Vaikkunth Mugunthan SM ’19, PhD 22, co-founders of Dynamo AI, have been named to the 2025 Forbes 30 under 30 Asia list, reports Yue Wang, John Kang for Forbes. “Dynamo AI offers software to run tests on AI programs to identify potential risks, and prevent the models from accessing sensitive data,” they write.
Jia Haojun PhD '24, graduate student Gao Wenhao and postdoctoral associate James Utama Surjadi have been named to the Forbes 30 and Under 30 Asia: Healthcare & Science list, writes Yue Wang for Forbes. The list honors those “who are using cutting-edge technology to innovative and improve their industry.”
CSAIL Research Scientist Neil Thompson speaks with Wired reporter Will Knight about how new AI systems are developing new algorithms that could be used to help advance scientific research and innovation. “If these capabilities can be used to tackle bigger, less tightly-scoped problems, it has the potential to accelerate innovation—and thus prosperity,” says Thompson.
Neha Narula, director of the MIT Digital Currency Initiative, joins Taylor Wilson of USA Today’s The Excerpt podcast to discuss the future of cash as the use of digital currencies expands. On her vision for the future of money, Narula says, “We’ve had a lot of promise, we’ve had a lot of exciting ideas, but now it’s time to really buckle down and really build products that help users and help make their lives better.”
Prof. John Hansman speaks with NPR reporter Joe Hernandez about staffing shortages and recent air travel disruptions at Newark Liberty International Airport. "We run the system very conservatively and very safely," says Hansman. "If you get to this very extreme case we appear to be in, then you have secondary concerns about fatigue and stress, et cetera, that may degrade performance, but I don't think we've necessarily seen that at this point.”
Prof. Emeritus Kerry Emanuel speaks with WBUR reporters Vivian La and Barbara Moran about the impact of NOAA cuts on the future of weather forecasting. “They're cutting into bone and muscle when they should be cutting into fat,” says Emanuel. He adds that streamlining operations and saving money “requires deep understanding of the organization and deep consultation with people who understand it.”
Prof. Pulkit Agrawal speaks with Darian Woods and Geoff Brumfiel of NPR’s The Indicator from Planet Money about his work developing a simulator that can be used to train robots. “The power of simulation is that you can collect, you know, very large amounts of data,” explains Agrawal. “For example, in three hours', you know, worth of simulation, we can collect 100 days' worth of data.”
WBUR reporter Amelia Mason spotlights MIT Visiting Scholar Wasalu Jaco (Lupe Fiasco) and his work exploring “the creative possibilities of site-responsive music.” Jaco “calls the process of making these songs ‘ghotiing,’ which is confusingly pronounced “fishing” – a phonetic joke in which the “f” sound is drawn from the “gh” in ‘rough,’ and so on,” explains Mason. “Fiasco uses ghotiing as a teaching tool, sending his MIT students on outings to various public art pieces across campus to ‘fish’ for musical inspiration. He ultimately hopes to make a song for every piece of art on MIT’s campus.”
Meli Beer, founded by Samara Oster MBA '22, has created the first beer in America made from quinoa, reports Doug Meehan for WCVB. "I think the point is, a beer drink experience that tastes great but also feels great in your body and doesn't feel like you’ve had a loaf of bread, or you have that heaviness or bloat, is for everyone,” explains Oster. “And so, what I really aspire to do is create a drink that everyone can enjoy.”
MIT Open Space will host The Modular Troupe, an “artist collective that will be bringing live hip-hop and R&B sounds,” to the area on Wednesday, May 14, reports Marianna Orozco for The Boston Globe. “In collaboration with the Cambridge Hip Hop Collective, the Midday Music event will turn lunch hour into a dance party with high-energy performances and on-site food trucks selling local eats,” explains Orozco.