Plant-based seafood lab report

Vegetables in a fish-shaped design

4/27/2017 SCET - Moving on from its plant-based meat course last semester, the Sutardja Center for Entrepreneurship & Technology is now tackling the challenge of creating plant-based seafood alternatives to combat the environmental problems caused by overfishing.

Nature’s Brita filters

Photo illustration: Brita filter pitcher in forest

4/19/2017 Salon - CEE professor Ashok Gadgil, co-lead for the Berkeley Lab's Water-Energy Initiative, talks about engineering new solutions to solve the water crisis using simple, cheap and abundant ingredients, like wood, sunlight, even human waste.

NSF's $11M to fund natural hazards SimCenter

Tsunami striking city

4/5/2017 CITRIS - Structural engineering professor Stephen Mahin will lead a new center for computational modeling and simulation of the effects of natural hazards on the built environment, supported by a five-year, $10.9-million grant from the National Science Foundation.

Meat substitutes on the curriculum at Sutardja Center

Berkeley  By Jonathan Kauffman, San Francisco Chronicle January 24, 2017      0      Good Food Institute Senior Scientist Christie Lagally speaks during a January session of UC Berkeley's Plant-Based Meat Challenge Lab, a class where students will compete to innovate new meat substitutes. Photo: Scott Strazzante, The Chronicle  Photo: Scott Strazzante, The Chronicle Image 1 of 2 Good Food Institute Senior Scientist Christie Lagally addresses the Plant-Based Meat Challenge

1/25/2017 San Francisco Chronicle - Most UC Berkeley students will tell you that they’re shooting for an A. But the 45 young men and women enrolled in the “Challenge Lab” at the Sutardja Center for Entrepreneurship & Technology are pursuing more ambitious goals: saving the world, and perhaps winning $5,000 in the process.

One big reflective band-aid

Leslie Field

1/17/2017 - “Post-carbon Future” series: Leslie Field (Ph.D.’91 EECS), runs a California-based nonprofit that is developing new technology to slow the melting of ice in the Arctic.

Empowering communities through sustainability

Rahul Mehendiratta working on plastic filament recycling

1/12/2017 Medium - Reflow Filament, cofounded by Fung Institute alumnus Rahul Mehendiratta (M.Eng.'14 ME), aims to create a new model for the 3D printing industry that empowers communities and encourages innovation in developing regions worldwide.

The future of fungi

Mushrooms along a fence

1/4/2017 Berkeley Science Review - Doctoral researcher Sonia Travaglini (M.S.'15 ME) writes about her exploration of the many non-culinary uses of mushrooms, from engineering building blocks and faux leather to bioremediation of toxic waste.

Clean tech rises again, retooling nature for industrial use

A crystallized version of malonic acid, made by yeast, at Lygos

1/4/2017 New York Times - Clean tech companies are aiming for a comeback in their quest to use genetic editing to make industrial chemicals. Among them is Lygos, spun out of Berkeley bioengineering in 2011 to create malonic acid from yeast (instead of the usual cyanide) for use in fragrances and cosmetics.