In an article about food allergies for WBUR’s Bostonomix site, Rachel Zimmerman spotlights the Nima gluten tester, a portable device developed by two MIT graduates that can detect gluten in foods within minutes. The device “can detect gluten in concentrations as low as 20 parts per million,” Zimmerman explains.
MIT scientists have developed a device that can evaluate the ripeness of an apple by measuring the glow of chlorophyll in the fruit’s skin, writes Jesse Emspak for CBS News. “Such a gadget could make a big difference for apple distributors, who sometimes have to guess when deciding where to send their stock,” explains Emspak.
MIT researchers have developed a handheld sensor that can determine the ripeness of a piece of fruit, reports Deborah Netburn for The Los Angeles Times. The new device could “help farmers determine the optimal time to harvest fruit, or help them rapidly sort apples in storage facilities based on their ripeness.”
In an article for Scientific American, Layla Eplett writes about Prof. Heather Paxson’s book on American artisanal cheese culture. Eplett writes that after observing the increasing number of artisanal cheese shops, Paxson was inspired to visit "artisanal cheesemakers throughout the US who revealed diverse backgrounds and motivations for learning the craft.”
MIT spinoff Sample6 has raised $12.7 million to create a better system for detecting bacteria in food, writes Luke Timmerman for Forbes. “The company has developed a technology that can target specific bioparticles, light them up and do it without enriching the sample,” explains Timmerman.
Jason Margolis of PRI’s The World chronicles how MIT alumnus Sorin Grama’s first attempt at a startup paved the way for him to found Promethean Power Systems, which produces milk chillers for regions of India with unreliable power. Margolis notes that this fall Grama will serve as an entrepreneur-in-residence at MIT with a focus on the developing world.
In an article about technologies that can help detect rotten food, Ryan Mandelbaum writes for Popular Science about a sensor developed by MIT researchers “that can detect the chemicals that come off of spoiled meat or rotting fruits.”
Research Scientist Caleb Harper speaks with ABC News' Justine Quart about his work developing growing chambers that can be used to cultivate plants around the world. Harper explains that he wanted to “create a tool that other people could use to solve problems. I’m just a tool maker for the next generation of farmers.”
A study by Prof. David Atkin finds that migrants are willing to pay more, and consume less, to continue eating the traditional cuisine of their homeland, reports Donald McNeil Jr. for The New York Times. Atkin found that “poor migrants within India stuck with their dietary preferences even when they were nearly malnourished.”
Fortune reporter Katie Fehrenbacher features MIT startup Grove Labs in a piece about companies aimed at making our day-to-day lives more sustainable. Fehrenbacher explains that Grove's aquaponics-based gardening systems are aimed at providing “eco-minded customers a way to grow their own food.”
Boston Magazine reporter Jamie Ducharme writes that a team of MIT students has developed an app that provides shoppers with a nutrition receipt for grocery store purchases. The app is based on an algorithm that could “parse through data from the USDA’s National Nutrient Database, assessing the nutritional value of each item in the shopper’s cart.”
MIT researchers have developed a technique to help predict the thickness of a round shell, reports Alexandra Ossola for Popular Science. The findings “could help researchers create shells with a predictable thickness and a uniform consistency at an industrial scale. That’s useful for a range of products, including pills and aerodynamic vehicles.”
In an article for The Washington Post, Tamar Haspel highlights a new collaboration between researchers from the MIT Media Lab, Target and IDEO aimed at helping people better understand what is in their food. Haspel explains that researchers are developing a scanner so shoppers can gain information about their food.
At a recent seminar at MIT, alumnus J. Kenji Lopez-Alt, managing culinary director for SeriousEats.com, demonstrated how to sear a piece of steak, writes Peggy Hernandez for The Boston Globe. “Lopez-Alt’s ‘Searing and Roasting’ presentation last week was part of a symposium complementing MIT’s ‘Kitchen Chemistry’ course,” explains Hernandez.
In an article for Forbes about urban gardening, Laurie Winkless highlights the MIT CityFARM project, through which researchers analyze and share data on the ideal growing environment of various crops. Winkless writes that the goal of CityFARM is to allow people “to download the settings needed to reproduce the growing conditions exactly.”