Described in a study published Dec. 8 in Nature Electronics, BISC includes a single-chip implant, a wearable “relay station,” and the custom software required to operate the system. “Most implantable systems are built around a canister of electronics that occupies enormous volumes of space inside the body,” says Ken Shepard, Lau Family Professor of Electrical Engineering, professor of biomedical engineering, and professor of neurological sciences at Columbia University, who is one of the senior authors on the work and guided the engineering efforts. “Our implant is a single integrated circuit chip that is so thin that it can slide into the space between the brain and the skull, resting on the brain like a piece of wet tissue paper.”

New non-invasive device conforms to the skull and delivers complex sequences of light through bone. Scientists tested the device on mice with neurons that were genetically modified to respond to light. With information transmitted via light, mice learned to discriminate patterns to complete tasks.

Nanyang Technological University, Singapore (NTU Singapore), the Energy Department of the Government of Odisha represented by GRIDCO, and the Indian Institute of Technology Bhubaneswar (IIT Bhubaneswar) have signed a Research Collaboration Agreement (RCA) on 7 December on research, development, test-bedding and deployment of sustainable energy technologies in Odisha.

With climate change and higher incidence of crop diseases, global cocoa production and supply is being threatened. A research team from the National University of Singapore (NUS), motivated by these reports, set out to enhance the taste of carob, making it a more appealing and sustainable alternative to cocoa.

The NUS team, led by Associate Professor Liu Shao Quan from the Department of Food Science and Technology at the NUS Faculty of Science, has developed two innovative techniques to enhance the taste of carob pulp.

“Our carob-based innovation meets the relatively untapped and nascent market of alternative chocolate sources. Additionally, our new techniques improve the taste of carob itself, without the use of additives such as flavourings. So, consumers can have the best of both worlds – better flavour and a simple ingredients list. With these innovations, we aim to make a meaningful contribution towards addressing the current challenges and needs of the chocolate industry,” said Assoc Prof Liu.