Marcos Berríos ‘06, Christina Birch PhD ‘15, Christopher Williams PhD ‘12 are among the ten astronauts selected for the 2021 NASA astronaut class, reports Breanna Kovatch for The Boston Globe. “The class of astronauts were selected from among 12,000 candidates and is the first class in four years,” writes Kovatch.
Graduate student Olumakinde “Makinde” Ogunnaike and Josh Sariñana PhD ’11 join Boston Public Radio to discuss The Poetry of Science, an initiative that brought together artists and scientists of color to help translate complex scientific research through art and poetry. “Science is often a very difficult thing to penetrate,” says Sariñana. “I thought poetry would be a great way to translate the really abstract concepts into more of an emotional complexity of who the scientists actually are.”
Droplette, a skincare device designed by a group of MIT alumni, has been named one of the most innovative personal care products of 2021, reports Jordan Blok and Rachel Feltman for Popular Science. The product “turns pods of treatment like collagen and retinol into a super-fine mist to help skin absorb the ingredients more quickly,” writes Blok and Feltman. “The company’s ultimate aim is to use the tech to deliver drugs without needles."
After the Covid-19 pandemic caused a drop in revenue, Christine Marcus MBA '12 reinvented Alchemista, her food tech delivery service, reports Geri Stengel for Forbes. Marcus targeted the home market allowing property managers to “use temperature-controlled food lockers as vending machines to offer meals, snacks, and more in the lobby or another common area,” writes Stengel.
Boston Globe reporter Janelle Nanos spotlight Spoiler Alert, an MIT startup that works with major food brands to save food that might have gone to waste. “One of our core beliefs is that waste is no longer a necessary or acceptable cost of doing business,” said Spoiler Alert cofounder and chief product officer Emily Malina MBA ’13. “Everything we do is geared towards moving perishable inventory faster to benefit brands, retailers, consumers, and the planet.”
Google created a doodle honoring the late Lotfi Zadeh ’46 for creating the mathematical framework known as “fuzzy logic,” reports Brett Molina for USA Today. Zadeh’s theory “has been used in various tech applications, including anti-skid algorithms for cars,” writes Molina.
Dr. Jay Last ’56, the founder of Fairchild Semiconductor Corp, died on Nov. 11, reports James R. Hagerty for The Wall Street Journal. Dr. Last figured out “ways to manufacture integrated circuits in bulk, helping to put the silicon into Silicon Valley and make the region a synonym for digital technology,” writes Hagerty.
Andy Rivkin ’91 speaks with Boston Globe reporter Andrew Brinker about his work on NASA’s DART mission, which is aimed at testing whether a rocket could be used to help steer an asteroid away from Earth. “I’ve always been interested in stars and space and planets since I was a kid,” said Rivkin. “At MIT, I was in the earth, atmospheric, and planetary sciences department, and that’s when I started looking at asteroids. And then as a graduate student, I studied asteroids. And then I ended up doing my dissertation on them. It sort of all started [at MIT].”
Forbes reporter Jack Kelly profiles Institute Prof. Robert Langer, spotlighting his career journey and his passion for helping others. “I traded job security and high pay for doing things I was passionate about,” Langer explains. “Out of over 20 job offers I received upon graduation from college, I chose the lowest paying one by far because I thought by doing so, I could potentially improve the health of patients. I dreamed about doing things that I thought would make the world a better place.”
Forbes reporter Derek Newton spotlights Nwanacho Nwana '20, co-founder of education startup Valfee, a communications program aimed at engaging students with public speaking skills. “We truly believe that feedback-based learning is optimal for long term growth, and that the future of student learning is gamified,” Nwana tells Newton.
Astronaut Raja Chari SM ‘01 was among the four astronauts on the Crew-3 mission that departed Wednesday for a six-month science and research mission, reports CNN writer Jackie Wattles. “The research the Crew-3 astronauts will oversee includes an attempt to grow a ‘perfect crystal’ to enhance our understanding of biological processes, a test of the impact of diet on astronaut health, and the testing of a smartphone video guidance sensor for guidance, navigation, and control of the Astrobee free-flying robot,” explains Wattles.
Bloomberg reporter Will Mathis spotlights Osmoses, an MIT startup that has “created a membrane material thinner than human hair to reduce carbon emissions from industrial processes such as natural gas production.” CEO and postdoc Francesco Maria Benedetti explains that “we envision applying our technology to increase the sustainability of existing infrastructure."
Nene Anagbogu ’18 and Colin Webb ’18 cofounded Sauce, a startup that provides analytics and dynamic pricing for restaurants, reports Frederick Daso for Forbes. “We’re the perfect combination of restaurant, data and product,” Anagbogu and Webb tell Daso. “Our families started small businesses, and we worked in restaurants, so we know what our customers are going through.”
Xin Liu SM ’17, art curator for the Media Lab’s Space Exploration Initiative, speaks with Los Angeles Times reporter Deborah Vankin about her work “Living Distance,” which is on display as part of the “Synthetic Wilderness” installation at Culver City’s Honor Fraser Gallery. “‘Living Distance’ is both a personal fantasy and a serious space mission,” says Liu. “A wisdom tooth is sent to outer space and back down to Earth again. Carried by the crystalline robotic sculpture, the tooth becomes a newborn entity in outer space.”
Brady Knight '16, Michael Farid '16, Kale Rogers '16, and Luke Schlueter '16 co-founded Spyce, an automated health food restaurant, reports Alie Ward for The Henry Ford’s Innovation Nation. “I started thinking about how we are going to make healthy food more accessible, more affordable and more available and we had this idea that if we used automation, we could help make it a lot more efficient therefore more accessible,” says Faird.