Writing for The New York Times, Kenji López-Alt '02 slices into his research with Rui Viana '05 on the best method for cutting an onion. Using “computer models of the cross section of an onion,” López-Alt and Viana simulated “various cutting geometries and to calculate basic information, such as the number of pieces cut with each method, their average size and the standard deviation from the norm within that group" to see which method is a cut above the rest.
MIT have developed a new ingestible vibrating capsule that could potentially be used to aid weight loss, writes Newsweek’s Robyn White. Prof. Giovanni Traverso said the capsule “could facilitate a paradigm shift in potential therapeutic options for obesity and other diseases affected by late stomach fullness.”
Prof. Kripa Varanasi and Vishnu Jayaprakash SM '19, PhD '21 co-founded AgZen, an MIT spinoff that is developing new technologies to improve the performance and effectiveness of pesticide treatments, reports The Economist. The new technologies “could reduce the total amount of fungicides and insecticides sprayed over complete crops by some 90%, as well as cutting the amount of adjuvants required,” writes The Economist.
Milena Pagán '11 speaks with Boston.com reporter Linda Laban about re-opening her bagel shop, Rebelle Bagels, in Kendall Square. Pagán, who earned a degree in chemical engineering before diving into the culinary world, explains that she felt it was a natural transition from engineering to food. “It’s not a traditional path, but they do have a lot in common,” Pagán explains. “Making bagels feels a lot like engineering.”
New York Times reporter Stephen Wallis spotlights Prof. Carlo Ratti’s proposal for the world’s first “farmscraper” in Shenzhen, China, a 51-story building that would be wrapped in a vertical hydroponic farm and could produce enough food annually to feed 40,000 people. “At this critical moment, what we architects do matters more than ever,” Ratti emphasizes. “Every kilowatt-hour of solar power, every unit of zero-carbon housing and every calorie of sustainably sourced vegetables will be multiplied across history.”
Smithsonian Magazine reporter Sarah Kuta spotlights MIT researchers and their work in developing an ingestible vibrating pill that simulates the feeling of being full. The device “could someday offer an obesity treatment that doesn’t rely on standard medications or surgery,” writes Kuta.
MIT researchers have created a vibrating capsule that can send signals to the brain to simulate the sensation of being full, reports Brian Heater for TechCrunch. “The capsule, which is roughly the size of a standard multi-vitamin, contains a vibrating motor, powered by a silver oxide battery,” explains Heater. “After reaching the stomach, gastric acid dissolves the outside layer and completes the circuit, kickstarting the vibration.”
Researchers at MIT have developed a vibrating pill that “significantly reduces food consumption by mimicking the feeling of fullness,” reports Arianna Johnson for Forbes. Researchers believe, “the pill can be used as a cheaper, noninvasive option to treat obesity and other weight-related illnesses,” writes Johnson.
Writing for STAT, Prof. Joseph Doyle addresses new research that suggests food “as medicine can improve health and lower health care costs.” “Researchers, clinicians and policymakers all share a common goal to fight food insecurity and improve population health,” writes Doyle. “Randomized clinical trials are key tools for discerning what works best, for whom and why, information that we should all be hungry for.”
MIT researchers have created “a vibrating pill that stimulates nerve endings in the stomach to tell the brain it’s time to stop eating,” reports Mitch Leslie for Science. “A gel plug in the pill keeps the motor from switching on,” explains Leslie. “But the gel dissolves rapidly when it contacts stomach fluid, allowing the motor to start turning. When that happens, the pill shakes for about 38 minutes, roughly the amount of time it would stay in the stomach. The researchers hypothesized that these vibrations would stimulate the stretch-sensing nerve endings and signal satiety.”
Newsweek reporter Pandora Dewan spotlights MIT researchers and their work developing an ingestible vibrating pill that can mimic the sensation of fullness. "The development of new non-invasive methods for treating obesity is of importance in confronting the multifaceted challenges posed by this global health crisis," says Shriya Srinivasan PhD ’20. "Traditional interventions, such as invasive surgeries, can be associated with significant risks, costs and lifestyle modifications, limiting their applicability and effectiveness.”
Researchers at MIT have developed a vibrating pill that can be swallowed before eating to create a feeling of fullness, reports Nicola Davis for The Guardian. “This approach offers an alternative and potentially synergistic approach to other therapies available today,” says Prof. Giovanni Traverso.
Researchers at MIT have developed “a battery-operated capsule-like device that’s supposed to make you feel full by stretching out your stomach using vibration,” reports Miriam Fauzia for Inverse. “Considering that diet and exercise are hard to maintain, especially for long-term weight loss, and medical interventions like gastric bypass surgery and the newest wave of injectables cost more than a pretty penny, [Shriya] Srinivasan PhD ’20 and her colleagues want their vibrating pill to be an accessible alternative,” writes Fauzia.
Alumnus Dave Dussault founded Snapchill, a hot coffee company that uses technology to brew, “the best of both hot coffee and cold brew,” reports Grant Welker for NBC Boston. “The technology entails brewing the coffee hot, then dropping the temperature in a matter of seconds from more than 200 degrees to just above freezing,” explains Welker. “It's done using what Dussault said is essentially the same technology used in a refrigerator.”
George Hadjigeorgiou MSc '98 co-founded Zoe, a personalized nutrition program that “aims to improve gut and metabolic health,” reports Julia Kollewe for The Guardian. “Zoe has identified almost 5,000 never-before-seen gut bacteria,” writes Kollewe. “Of those, 100 were strongly associated with health across all 35,000 participants – 50 good and 50 bad. This feeds into the app and members’ personalized scores will be updated over time”