Health and Life Sciences news
Tissue filler, scaffold technologies provide new options for patients with breast cancer, other diseases
New technology from Purdue University innovators may help improve tissue restoration outcomes for people with breast cancer and other diseases or traumatic injuries.
Research agreement focuses on battlefield injuries
OYE Therapeutics Inc., a Purdue University-affiliated company, is working to reduce the mortality and morbidity resulting from injuries on the battlefield through the development of new life-saving strategies.
Scientists use Doppler to peer inside cells, leading to better, faster diagnoses and treatments of infections
Doppler radar improves lives by peeking inside air masses to predict the weather. A Purdue University team is using similar technology to look inside living cells, introducing a method to detect pathogens and treat infections in ways that scientists never have before.
Tissue-engineered implants provide new hope for vocal injuries
New technology from Purdue University and Indiana University School of Medicine innovators may one day help patients who suffer devastating vocal injuries from surgery on the larynx.
New mix could double concrete’s carbon uptake
Concrete is not glamorous. It is the workhorse of building materials: versatile, durable, and almost universally ubiquitous, with 30 billion tons of concrete produced every year. Cement, a component of concrete, produces 8% of the world’s carbon footprint.
Bone treatment startup raises $5.5 M in Series A financing, names pharmaceutical leader William Boyle as CEO
Novosteo Inc., a preclinical-stage biotechnology startup focused on the development of bone-targeted therapeutics, announced Thursday (February 4) the closing of a $5.5 million in Series A financing to advance its development of the first-ever targeted bone anabolic agent NOV004.
COVID pandemic can lead to better food safety, if you get the right information
The COVID-19 pandemic has led to many people practicing better hand-washing and sanitation practices in their homes to stop the spread of the virus. A team of food scientists led by Purdue University believes that poses an opportunity to thwart foodborne illnesses
