MIT researchers have developed a new sensor that can be applied to the leaf of a plant and could be used to help predict droughts, reports Alyssa Meyers for The Boston Globe. Prof. Michael Strano explains that in the future, “One of the most useful ways of using this sensor is to design more stress-tolerant crops.”
BBC News reporter James Gallagher writes that MIT researchers have developed a new technology that could eventually enable doctors to administer multiple vaccines in one shot.
Guardian reporter Nicola Davis writes that MIT researchers have developed a new approach that could be used to deliver multiple vaccines in one injection. Davis explains that the technique could prove useful in developing countries, “potentially allowing all childhood vaccines and their boosters to be given in one shot.”
MIT researchers have developed a new way of creating drug-carrying particles that could allow multiple doses of a vaccine to be delivered over an extended period of time, reports Matt Reynolds for New Scientist. “The technology could eventually be used to create ‘omni-vaccines’ that protect against a whole host of diseases in one shot.”
Boston Magazine reporter Rowan Walrath writes that MIT researchers have developed a new technique that could be used to deliver multi-drug vaccines. The researchers developed a new method for “designing customizable, three-dimensional microparticles that resemble minuscule coffee cups. Each cup…contains a drug or vaccine ‘library’ that can be released at multiple points over an extended period of time.”
Asst. Prof. Fikile Brushett has been chosen as one of C&EN Magazine’s “Talented Twelve” for his history of work with batteries. “A major focus of his lab is understanding how chemical structure affects the function of redox active molecules, with the goal of expanding the toolbox for engineering batteries,” writes Celia Henry Arnaud.
Boston Herald reporter Lindsay Kalter writes that MIT researchers have developed a hydrogel-based capsule that can slowly release medications over several days and could help patients follow complex treatment regimens. “A lot of people do not take their medication as prescribed,” explains postdoc Jinyao Liu. “With this, you just need a single dose.”
Reporting for WBUR on efforts to develop a treatment for glioblastoma, Karen Weintraub highlights Prof. Paula Hammond’s work creating a method to get drugs across the body’s blood-brain barrier. “By disguising her tiny, drug-carrying nanoparticles as proteins that normally carry iron across the barrier, she's been able to sneak them past the armor that lines the brain’s blood vessels.”
Boston Magazine reporter Jamie Ducharme writes that MIT researchers have developed a new gel-like coating that can be used on medical devices like catheters and IV tubes to reduce friction and ease patient discomfort. The substance, “can be moved, stretched, and twisted without breaking, “Ducharme explains, and also, “acts as a lubricant for the objects it coats.”
In this Bloomberg TV video aired during the July 4th Spectacular, Profs. Sangeeta Bhatia and Robert Langer discuss the Greater Boston area’s prowess in medical research. Langer explains that for his research, which is focused on inventing, “new things in chemical engineering that can change people’s lives in medicine, there is no better place.”
Tangible Media Group researchers have created shape-shifting, edible pasta, writes Grace Williams for Fox News. The pasta, which transforms from a flat sheet into 3-D shapes, could cut packaging and shipping costs for “large supermarkets, mountain hikers and Mars travelers, or whoever has the need of saving shipping spaces,” says former MIT graduate student Lining Yao.
MIT was named the top university in the world for the sixth consecutive year in the QS World University Rankings, reports Kyle Scott Clauss for Boston Magazine.
Reporting for WGBH about new technologies that can help reduce carbon emissions, Heather Goldstone spotlights how Media Lab researchers have developed shape-changing noodles that transform from a flat sheet of gelatin into 3-D shapes when dropped in water. “Those flat sheets can be shipped more efficiently,” explains Goldstone.
Wen Wang, a former grad student and research scientist, speaks with Janelle Nanos of The Boston Globe about the shape-shifting noodles she and her colleagues engineered. The technique, which transforms a flat sheet of noodles into 3-D shapes, could reduce food shipping costs and could eventually be used to feed astronauts. “You can save space in space,” explains Wang.
Popular Science reporter Rachel Feltman writes that MIT researchers have developed shape-changing noodles that transform from a flat sheet into 3-D shapes when submerged in water. Feltman explains that by packing pasta in flat sheets, “manufacturers could cut packaging sizes in half—cutting down on wasted cardboard and shipping container space.”