fresh bytes
Subscribe to EE Journal Daily Newsletter

MIT 3D-printed the shape-shifting future of pasta

A new research project from the Massachusetts Institute of Technology’s Tangible Media Group combines 3D printing, molecular gastronomy and macaroni. According to MIT News, researchers Wen Wang and Lining Yao have engineered flat sheets of gelatin and starch into shape-shifting noodles that react and fold when exposed to water. While Yao’s goal of one day creating a self-folding dumpling is still out of reach for now, the research team thinks their breakthrough could help reduce food shipping costs and lead to new trends in fine dining.

Continue reading at Engadget

Image: Michael Indresano Production/MIT News

Leave a Reply

featured blogs
Jul 24, 2017
(Please visit the site to view this video) Coming from hyperspace (camera Sean) Monday: Moving Logic into the 3rd Dimension Tuesday: An Academic View on How Tesla Will Not Win Wednesday: Samsung SDI on Batteries Thursday: O Lord Won't You Buy Me a Mercedes Benz...Truck F...
Jul 24, 2017
System designers and engineers constantly face design challenges to achieve higher data-rates in highly dense applications.  A popular system-level design approach in many high-speed applications marries the configurability and high-speed performance of FPGAs with the a...
Jun 20, 2017
For data-center architects it seems like a no-brainer. For a wide variety of applications, from the databases behind e-commerce platforms to the big-data tools in search engines to suddenly-fashionable data analytics to scientific codes, the dominant limitation on application...