MIT roboticists developed a way to cut through data noise and help robots focus on the features in a scene that are most relevant for assisting humans. The system could be used in smart manufacturing and warehouse settings where robots would work alongside and assist humans.

Mount Sinai-led research can transform how hospitals triage, risk-stratify, and counsel patients to save lives

The FAU Center for Connected Autonomy and Artificial Intelligence (CA-AI) has received a $799,759 grant from the U.S. Department of Defense to develop a state-of-the-art platform for testing and evaluating connected AI autonomous systems. The funding positions FAU as a national leader in this field and one of the first institutions to host a high-end NVIDIA GPU infrastructure for AI-driven autonomy research.

A research article published by the Beijing Institute of Technology presented a piezoelectric energy harvester (PEH) weighing only 46 milligrams. By matching the thoracic vibration frequency and optimizing the center of gravity distribution of bees, the device achieved high energy output (5.66 V and 1.27 mW/cm³), with experimental verification showing minimal interference with normal flight behaviors.

Researchers from the University of Shanghai for Science and Technology and the University of Illinois Urbana-Champaign have developed and validated a coupled xenon-transport and reactor dynamics model for molten salt reactors. This model enables simulations of dynamic and frequency response of liquid-fueled MSRs, which is validated against a broad spectrum of experiment data from the MSRE. The new simulation framework reveals the unique power-to-flowrate and power-to-void frequency responses of the MSRE. In addition, plant responses during the unique initiating events of off-gas system blockage and loss of circulating voids are simulated.

Plant-based seafood alternatives should have similar flavors, textures and nutritional content to the foods they mimic. And recreating the properties of fried calamari rings, which have a neutral flavor and a firm, chewy texture after being cooked, has been a challenge. Building off previous research, a team publishing in ACS Food Science & Technology describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.