Page 13 - Matter Lab News Today : Breaking News, Live Updates & Top Stories | Vimarsana

/PRNewswire/ -- Prime Matter Labs, one of the nation's 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 solve local as well as global challenges, the American Society of Mechanical Engineers (ASME) E4C Fe...

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 packaging and are easier to transport, reducing both transportation emissions and packaging plastic. Unconve...