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A fermentation byproduct might help to solve two major global challenges: world hunger and the environmental impact of fast fashion. The leftover yeast from brewing beer, wine or even to make some pharmaceuticals can be repurposed to produce high-performance fibers stronger than natural fibers with significantly less environmental impact, according to a new study led by researchers at Penn State and published today (Nov. 3) in the Proceedings of the National Academy of Sciences.

Penn State’s research enterprise continues to grow, despite continued shifts in the federal funding landscape, Senior Vice President for Research Andrew Read said during a conversation with the Penn State community on Nov. 3. 

Newly developed metallic nanotubes roll out potential for faster electronics, quantum computing

By Jamie Oberdick

A team of researchers at Penn State introduce a novel design approach that optimizes battery performance for extreme climates

By Ty Tkacik

Despite lithium-ion (Li) batteries’ role as one of the most widely used forms of energy storage, they struggle to operate at full power in low temperatures and sometimes even explode at high temperatures. Researchers at Penn State, however, have proposed a design that could hold the key to effective and stable power storage in a variety of climates.