J-WAFS announces seven new seed grants
Nine principal investigators from MIT will receive grants totaling over $1 million for solutions-oriented research into global food and water challenges.
Nine principal investigators from MIT will receive grants totaling over $1 million for solutions-oriented research into global food and water challenges.
New dual-cavity design emits more single photons that can carry quantum information at room temperature.
Experiments and analyses show how electrons and protons get together on an electrode surface.
Drawn to MIT by its “amazing women who were doing science,” Professor Laura Kiessling explores sugar-protein interactions that influence cell behavior.
MIT community celebrates Random Acts of Kindness Week by participating in lively events, connecting with campus resources, and practicing generosity.
Working Group on Curricula and Degrees co-chairs discuss their progress toward establishing credentials and courses for the college.
Study finds shallow bodies of water were probably more suitable for Earth’s first life forms.
New method for synthesizing the epoxides found in plastics, textiles, and pharmaceuticals could be powered by electricity.
An affordable, easy-to-use handheld sensor, soon to enter the market, can indicate the presence of bacterial contaminants in food in seconds.
Novel membrane material removes more impurities, without the need for toxic solvents.
MIT alumnus, now a professor of chemistry, biochemistry, and molecular biology at Penn State University, is an expert on enzyme reactions.
Ten staff members in the School of Science are recognized for going above and beyond their job descriptions to support a better Institute.
Senior chemistry major, athlete, and artist Audrey Pillsbury creates a musical about life as a second-generation Asian-American.
Graduate engineering program is No. 1 in the nation; MIT Sloan is No. 3.
Alumni-founded Toast provides technologies that help get an order from a customer to the kitchen and back again.