August 31, 2023
Don’t fear generative AI tools in the classroom Second funding round delivers $19 million to Purdue-led microelectronics workforce development program A ‘mini-brain’ traces the link between concussion and Alzheimer’s disease Seeing STARS: Purdue trains next generation of semiconductor engineers ‘This Is Purdue’ podcast: Purdue head coach Ryan Walters
August 31, 2023
How much time elapses between a blow to the head and the start of damage associated with Alzheimer’s disease? A device that makes it possible to track the effects of concussive force on a functioning cluster of brain cells suggests the answer is in hours. The “traumatic brain injury (TBI) on a chip” being developed at Purdue University opens a window into a cause and effect that announces itself with the passage of decades but is exceedingly difficult to trace back to its origins.
A ‘Mini-Brain’ Traces The Link Between Concussion And Alzheimer’s Disease
August 29, 2023
A research team at Purdue University has constructed a “mini-brain” that can be used to study the link between concussions and Alzheimer’s disease. The mini-brain is actually a computer chip that has been surrounded by clusters of neurons from embryonic mice.
Purdue Research Team Using “Mini-Brain” to Find Link Between Concussions and Alzheimer’s
August 28, 2023
Purdue University President Mung Chiang will highlight the university’s major presence in Indianapolis and in statewide innovation ecosystems at the upcoming Rally innovation conference in downtown Indianapolis. The global cross-sector innovation conference takes place Aug. 29-31 at the Indiana Convention Center. Chiang will be joined on the keynotes docket by President Emeritus Mitch Daniels, along with faculty speakers including Shreyas Sen, an Elmore Associate Professor of electrical and computer engineering and biomedical engineering at Purdue University.
Purdue University to have a large presence at Rally in Indianapolis
August 22, 2023
A new food “fingerprint” technique is sensitive enough to distinguish between foods made from the same ingredients, but in different locations. Rajwa and his team are developing a patent-pending two-part process to provide information about the atomic composition and chemical structure of a food sample, enough to pinpoint the ingredients, the preparation, and, potentially, the point of origin.
August 21, 2023
Purdue University’s College of Science has a new dean in Lucy Flesch. Flesch comes in as the Frederick L. Hovde Dean after serving as the senior associate dean for faculty affairs in the College of Science for the past five years. She joined Purdue in 2005 as faculty in the Department of Earth, Atmospheric, and Planetary Sciences.
August 19, 2023
Amplified Sciences, a clinical-stage life sciences diagnostic company that licenses Purdue University innovations, has received a Phase I Small Business Innovation Research, or SBIR, grant of approximately $400,000 from the National Cancer Institute (NCI) to develop the test. The company focuses on accurately detecting and categorically assessing the risks of debilitating diseases.
August 10, 2023
Mohamed Seleem, director of the Center for One Health Research, and the company Nectagen Inc,. have received a $275,000 grant from the U.S. National Institute of Allergy and Infectious Diseases. The funds will be used to study whether synthetic proteins developed by Nectagen can reduce the toxicity of the digestive bacteria.
New partnership seeks to reduce toxic effects of pathogenic digestive bacteria
August 9, 2023
The bacterium commonly referred to as C. diff is sometimes called “C-difficult” because it is so hard to treat, said Mohamed Seleem, director of the Center for One Health Research. Seleem and Nectagen Inc. have received a nearly $275,000 grant from the National Institute of Allergy and Infectious Diseases to study whether synthetic proteins developed by Nectagen can reduce the toxicity of the digestive bacteria.
Academic-private partnership aims to reduce toxic effects of deadly digestive bacteria
August 9, 2023
Purdue University LIBS technique can tell authentic artisanal food from imitations.
