Page 7 - Matter Lab News Today

/PRNewswire/ -- Prime Matter Labs, one of the nations leading contract manufacturers of beauty and personal care products, announced that it has acquired...

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 s...

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

The iconic shapes of pasta can make it hard to package and transport. Flat pasta that only forms shapes when cooked takes care of the problem.

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 packagin...

0 comments 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, whi...

Scientists create flat pasta that morphs into 3D shapes on cooking Vishwam Sankaran © Provided by The Independent An interdisciplinary team of scientists specialising in material science, mechanical engineering, and computer-aided fabrication are making a new type of pasta dough that remains flat during storage, but can morph into tubes, spirals, twists, and waves when cooked. The scientists, including those from the Morphing Matter Lab at the Carnegie Mellon University in the...

Flat-pack pasta comes to the boil in battle against global warming Furniture-inspired version of the Italian staple can help reduce global emissions by saving on shipping, storage and packaging, experts say 5 May 2021 • 8:00pm Flat-pack pasta has been created for the first time with experts claiming the furniture-inspired food can help reduce global gas emissions. Made of the same ingredients as normal pasta dough, researchers at Carnegie Mellon University in the US say this discovery could s...

Graphic: Morphing Matter Lab. Carnegie Mellon University Pasta boxes are bound by the constraints of their contents; the rigid stalks of spaghetti require different packaging than the wide coils of a good fusilli. Now, a team of researchers has developed flat pastas that turn into familiar shapes when cooked, with the goal of reducing packaging waste. Advertisement By incising grooves on a flat pasta made of standard semolina flour, the team was able to cook two-dimensional pastas into three-di...

Morphing Matter Lab. Carnegie Mellon University Flat-pack furniture is commonplace, and flat-pack pasta might be one day too. Wen Wang of Carnegie Mellon University in Pennsylvania and her colleagues have developed edible 2D pasta that swells into 3D shapes when cooked, such as long spirals resembling fusilli and saddle shapes similar to conchiglie. Advertisement The researchers believe that flat-pack dry pasta could drastically reduce the amount of packaging required for the foodstuff, as well...