MIT student leaders go virtual with global startup competitions
In the face of Covid-19, the MIT Water Club and the MIT Food and Agriculture Club take their signature innovation prizes online.
In the face of Covid-19, the MIT Water Club and the MIT Food and Agriculture Club take their signature innovation prizes online.
System achieves new level of efficiency in harnessing sunlight to make fresh potable water from seawater.
Method concentrates radionuclides in a small portion of a nuclear plant’s wastewater, allowing the rest to be recycled.
At the sixth annual Mechanical Engineering Research Exhibition, graduate students and postdocs sharpen their communication and presentation skills.
Nine principal investigators from MIT will receive grants totaling over $1 million for solutions-oriented research into global food and water challenges.
Process developed at MIT could turn concentrated brine into useful chemicals, making desalination more efficient.
High-temperature steam might be used in remote regions to cook, clean, or sterilize medical equipment.
Water-starved areas could find new sources by desalinating water that’s much less salty than seawater.
Technology captures water evaporating from cooling towers; prototype to be installed on MIT’s Central Utility Plant.
Eleven principal investigators from six MIT departments will receive grants totaling over $1.3 million, overhead free, for research on food and water challenges.
Choices by consumers and farmers can help limit global warming, but climate change may also curtail those choices in the future.
Scalable manufacturing process spools out strips of graphene for use in ultrathin membranes.
Water industry publication recognizes J-WAFS director John Lienhard and other influential water sector leaders with strong connections to MIT, in 2018 Top 25 list.
New model measures characteristics of carbon nanotube structures for energy storage and water desalination applications.
Surprisingly, pressurization isn’t to blame for fouling of membranes, study finds.