Ginkgo Bioworks, a biotech company founded by Jason Kelly BS ’03, PhD ’08, Reshma Shetty PhD ‘08, Barry Canton PhD ’08, Austin Che PhD ’08 and Professor Tom Knight, is working to develop synthetic fragrances, reports Scott Kirsner for The Boston Globe.
New Scientist reporter Grace Wade writes that MIT researchers have developed a non-invasive capsule the size of a raisin that electrically stimulates stomach cells, and could one day be used to “treat nausea, vomiting and lack of appetite in people with eating disorders, or those receiving treatments for cancer.”
Graduate student Crystal Owens speaks with NPR correspondent Miles Parks about her study which sought to find out the perfect ratio for breaking apart an Oreo cookie. “What we actually found was that all of the results were basically the same,” says Owens. “You can’t do it wrong because there’s no way to do it right.”
Wall Street Journal reporter Aylin Woodward writes about how graduate student Crystal Owens and undergraduate Max Fan set out to solve a cookie conundrum: whether there was a way to twist apart an Oreo and have the filling stick to both wafers. Woodward writes that for Owens, the research “was a fun, easy way to make her regular physics and engineering work more accessible to the general public.”
Prof. Kripa Varanasi and Vishnu Jayaprakash PhD ’21, MS ’19 have launched AgZen, a company that is trying to reduce pesticide use through the development of additives that allow more pesticide droplets to stick to plants, reports Ian Mount for Fortune. “Globally, farms are spending about $60 billion a year on these pesticides, and our goal is to try to get them to cut that down while still not compromising on pest control,” says Jayaprakash.
Kevin Kusch ’17 co-founded Notemeal, an nutrition app used by athletes at the professional and college level, reports Tim Casey for Forbes. “Notemeal’s first clients used the app to build meal plans for players and track their nutrition information. After Covid-19 hit, the NFL did not allow players to gather for meals, so Notemeal developed a feature where players could order directly through the app, see nutrition information such as carbohydrates, proteins and calories and pick up the food prepared at team kitchens to take home,” writes Casey.
WCVB reporter Karen Holmes Ward spotlights Joshua Reed-Diawuoh MBA ’20, founder of Gria Food Co., a U.S.-based food company that provides locally sourced snacks from Africa to customers around the world. Ward highlights Diawuoh’s work with Commonwealth Kitchen, a commercial kitchen that aims to uplift local businesses.
CNN reporter Isabelle Gerretsen spotlights Lisa Dyson PhD ’04 and her startup Air Protein, which is developing a new technique to make protein “using just microbes, water, renewable energy and elements found in the air.” Air Protein has created “a new type of agriculture and a new way of growing food that doesn’t require arable land,” Dyson says.
Scientists at MIT have found that specific neurons in the human brain light up whenever we see images of food, reports Dr. Mallika Marshall for CBS Boston. “The researchers now want to explore how people’s responses to certain foods might differ depending on their personal preferences, likes and dislikes and past experiences,” Marshall.
Researchers from MIT and Harvard Medical School are investigating how exercise and high-fat diets can alter cells, genes and cellular pathways, reports Abby Patkin for Boston.com. “Their research could eventually help develop drugs that would mimic the effects of exercise and combat obesity,” explains Patkin.
Milena Pagán ’11 speaks with Good Morning America about her inspiration for opening Little Sister Café, which is bringing a taste of Puerto Rican cuisine to Providence, Rhode Island. "This food is authentic to my experience, which is I lived half of my life in Puerto Rico, half of my life in America and I love to travel all over the world,” says Pagán, “so I'm just putting all of it together, and in that sense it's very authentic."
Researchers from MIT and the University of Southern California are “using large-scale mobility data to follow people's eating behaviors throughout the day, to understand how food choice is influenced by what’s accessible, available, and affordable,” reports Mike Branom for Daily Beast.
Researchers from MIT and Harvard Medical School have conducted a study to see how exercise and high-fat diets can impact cells, reports WCVB. The researchers “say the data could eventually be used to develop drugs that could help enhance or mimic the benefits of exercise,” writes WCVB.
A new study by researchers from MIT and Harvard Medical School has helped identify the impact of exercise and high-fat diets on cells, reports Darren Botelho for NBC Boston 10. “Years from now, those researchers say the data could lead to a pill that would help not only with weight loss, but with the overall effect from exercise – a better wellbeing,” explains Botelho.
Prof. Manolis Kellis speaks with Boston 25 about his team’s work exploring the underlying mechanisms exploring how exercise influences weight loss, findings that could offer potential targets for drugs that could help to enhance or mimic the benefits of exercise. “Such an intervention would be a complete game changer and the reason for that is that the obesity epidemic has led to the U.S. having a decreased life span compared to all other developed countries,” says Kellis.