Devra First, food writer for The Boston Globe, visits Spyce, the robot kitchen restaurant created by four MIT alumni. “When it comes to matters of taste, we (still) need people,” says First. “The Spyce inventors enlisted famed chef Daniel Boulud, who is culinary director of and an investor in the company.”
Yobe, a company co-founded by alumnus S. Hamid Nawab, uses a signal processing device to make it easier for machines to identify a specific voice in noise or among other voices. This technology has potential applications for “law enforcement, hearing aid manufacturers and meeting transcription services,” writes Ron Miller for TechCrunch.
In a commentary on CNBC, graduate student J. Daniel Kim and a co-author describe research with Prof. Pierre Azoulay and the U.S. Census Bureau on the average age of successful entrepreneurs. By working with the U.S. Census Bureau, they were able “to examine all businesses launched in the U.S. between 2007 and 2014, encompassing 2.7 million founders.”
Alumni Keith Dionne and Frank Gentile, who met as graduate students in 1983, have launched a biotech company based on how cells detoxify and repair themselves, reports Jonathan Saltzman of The Boston Globe. Saltzman explains that by creating drugs to induce a process called autophagy, Dionne and Gentile hope to “help cells rid themselves of debris associated with diseases” like Alzheimer’s and Parkinson’s.
New research from Sloan finds that entrepreneurs in their 40s are more successful than those in their 20s, writes Amy Wilkinson for The Wall Street Journal. The researchers also show that older company founders “were 125% more successful if they were previously employed in the particular sector in which they were starting a new business,” explains Wilkinson.
Forbes contributor Frederick Daso describes the vision of two mechanical engineering alumni, Victoria Gregory and Gabriel Alba-Rivera, who co-founded Magis Industries, which develops consumer products based on viral social media trends. “Going forward,” writes Daso, “the team hopes to not only develop more products, but also continue to improve the process of product development itself.”
In an opinion piece for The Boston Globe, Alex Amouyel, executive director of MIT Solve, explains how the initiative is ‘crowdsolving’ thorny global problems through open innovation. “We need to source ideas from innovators all around the world to find the next breakthroughs,” argues Amouyel. “We know talent and ingenuity exist everywhere.”
NBC Boston’s Brian Shactman reports from Spyce, a new Boston restaurant established by four alumni that uses a robotic kitchen to deliver healthy food fast. As students at MIT, the group was “sick of paying so much money for decent food,” says Schactman. “Doing what MIT students do best, they decided to invent something to solve the problem.”
Andy Rosen writes for The Boston Globe about a new restaurant established by MIT alumni that uses a robotic kitchen to deliver affordable, healthy food that’s “ready in just a few minutes.” Rosen notes that “the company started with the help of a couple of grants from MIT in 2015, the year it built its first prototype.”
Spyce, a robotic kitchen created by four alumni, will open in Boston’s Downtown Crossing this May. The group “built their first prototype in [an MIT] fraternity basement in 2015; now they have patent-pending technology and backing from acclaimed chef Daniel Boulud,” writes Jenna Pelletier of Boston Magazine.
MIT spinout ClearMotion’s “Proactive Ride” system accounts for bumps and potholes in the road, with quick-sensing hydraulic actuators that can adapt to imperfections to create a smooth ride. “Every car with ClearMotion also maps the surface of that road, and shares it with other equipped cars,” says Mike Wankum for WCVB. “A car approaching a rough patch already knows about it before encountering the first bump.”
Writing in The Boston Globe, technology reporter Hiawatha Bray examines a bracelet designed by three MIT alumni that “functions like a personal thermostat, cooling you off when you’re hot or warming you up when it’s chilly.” Called Embr Wave, it offers a “sudden surge of heat or cold that makes us feel better, even though our core temperature has hardly changed,” Bray explains.
TechCrunch’s Devin Coldewey profiles ReviveMed, a biotech startup out of MIT that turns drug discovery into a big data problem. “ReviveMed’s approach is a fundamentally modern one that wouldn’t be possible just a few years ago, such is the scale of the data involved,” writes Coldeway.
An outgrowth of MIT’s delta v accelerator, Mayflower Venues offers those owning farm land the option to host weddings, while Mayflower handles details such as insurance and marketing. “Every single day, farm land is lost in New England,” co-founder and Sloan alumnus Sam McElhinney tells Katheleen Conti of The Boston Globe. He hopes his startup will help preserve undeveloped space and offset expenses associated with local farming.
Synlogic, founded by Prof. Jim Collins and Associate Prof. Tim Lu, is programming probiotic bacteria to treat certain genetic or acquired metabolic disease, reports Robin Seaton Jefferson for Forbes. One product is used for people whose bodies can’t maintain a healthy level of ammonia and “has been specifically engineered to convert the excess ammonia to a harmless metabolite,” explains Seaton Jefferson.