Stuckeman School architecture graduate students Dima Abu-Aridah, Ali Ghazvinian and Tiffanie Leung.
Image: Provided
Architecture graduate students earn Engineering for Change Research Fellowships
June 02, 2021
UNIVERSTY PARK, Pa. Dima Abu-Aridah, Ali Ghazvinian and Tiffanie Leung, all graduate students in the Stuckeman School’s Department of Architecture, have been named 2021 Engineering for Change Research Fellows in the habitat sector.
Designed to prepare early career professionals to solve local as well as global challenges, the American Society of Mechanical Engineers (ASME) E4C Fellowship program provides a platform for the next generation of technical professionals to “reach their fullest potential” and advance the United Nations’ Sustainable Development Goals.
A research team led by the Morphing Matter Lab at Carnegie Mellon University is developing flat pasta that forms into familiar shapes when cooked. The team impresses tiny grooves into flat pasta dough made of only semolina flour and water in patt
Eco-friendly geometry: smart pasta can halve packaging waste at no extra cost
Mathematics to the rescue! A A
Reset
Pasta comes in a variety of shapes and sizes from the plain and simple to all sorts of quirky spirals. But for the most part, they have one thing in common: they’re not using space very effectively. But a new study may change that.
Researchers from Carnegie Mellon University have found a way to change that, designing new types of pasta that use less packaging and are easier to transport, reducing both transportation emissions and packaging plastic.
Unconventional pasta shapes use up less space but spring to life in water. Image credits: Morphing Matter Lab. Carnegie Mellon University.
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When you think of IKEA and food, you probably think meatballs. But now, thanks to researchers at Carnegie Mellon, you may also think pasta, as the team’s created “morphing” versions of the wheat-water-and-egg pieces that flat-pack just like furniture from the Swedish megastore. “Assembling” the pasta is also easy as it only requires boiling it in water. (Which is great, because who needs yet another one-off allen wrench?)
Inverse reported on the prototype pasta pieces, which the researchers described in a paper published in the journal
Science Advances. The director of the University’s Morphing Matter Lab, Lining Yao, led the team as it aimed to figure out how to significantly diminish the amount of packaging necessary to transport pasta.