There are many forms of energy around us: light, heat, vibrations, wind, electromagnetic fields, fluid flow, waves, organic waste, etc. At large scale, many of these energy sources already play a significant role in powering our society and are projected to become dominant contributors by 2040. On the smaller scale, exciting scientific and engineering challenges must be overcome to harness these energy sources.
As we begin the New Year we’ll take a moment to celebrate some recent accomplishments and look towards the future: winners of the 2017 Rustum and Della Roy Awards will be announced, new faculty will be highlighted, and I’ll provide an update on some MRI strategic initiatives.
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225 Ag Engineering Building
For the first time, researchers demonstrate how to electronically alter the direction of electron flow in promising materials for quantum computing
By Gail McCormick
By Jeff Mulhollem
USDA grant to fund Penn State researchers developing new and sustainable materials from lignocellulosic biomass
A sustainable resin material comprising agriculturally derived components could potentially replace plastics used in large-format 3D printing, which can produce furniture, boats and other similarly sized objects, according to a team of Penn State agricultural and biological engineers.
By Tim Schley
One double-helix strand of DNA could extend six feet, but it is so tightly coiled that it packs an entire sequence of nucleotides into the tiny nucleus of a cell. If that same DNA was instead split into two strands and divided into many, many short pieces, it would become trillions of uniquely folded 3D molecular structures, capable of bonding to and possibly manipulating specifically shaped molecules — if they’re the perfect fit.
By Jamie Oberdick
'Electronic tongue' holds promise as possible first step to artificial emotional intelligence
Can artificial intelligence (AI) get hungry? Develop a taste for certain foods? Not yet, but a team of Penn State researchers is developing a novel electronic tongue that mimics how taste influences what we eat based on both needs and wants, providing a possible blueprint for AI that processes information more like a human being.