Office of Science and Technology Policy Blog
- Posted byon December 3, 2013 at 11:53 AM EST
Officials at the National Institute of Standards and Technology (NIST) announced today an award of $25 million over five years to a Chicago-based consortium that will build a new center of excellence in advanced materials research. The new Center for Hierarchical Materials Design will support the Administration’s Materials Genome Initiative (MGI), and is led by Northwestern University (NU), the University of Chicago, and Argonne National Laboratory with partners QuesTek Innovations, a small business spin-off of NU; ASM International, a well-known professional society of materials scientists; and Fayetteville State University.
President Obama launched the MGI two years ago as public-private collaboration designed to double the pace of innovation, manufacture, and deployment of high-tech materials in America. What started out as a modest investment of roughly $63 million by four Federal agencies has since expanded into a multi-stakeholder endeavor valued in the hundreds of millions of dollars and involving universities, companies, professional societies, and scientists and engineers from across the country—all working together to push the boundaries of what’s possible in the realm of materials science and innovation.
Support for the creation of a new NIST center was first announced in coordination with a celebration of the MGI’s two-year anniversary, and NIST received an overwhelming response of strong applications. The winning team will focus on developing the next generation of computational tools, databases and experimental techniques, including databases of material properties and computer simulations. The new computational capabilities will significantly speed up the process for creating and testing materials by optimizing the materials properties and design in silico, thereby reducing the need for repeated time- and cost-intensive experimental steps.
- Posted byon November 27, 2013 at 3:17 PM EST
Daniel Oldham, 23, on the North Carolina A&T State University Swine Farm in Greensboro, NC. Oldham is a graduate student who started a company based on a technology that transforms swine manure into a glue adhesive.
I caught up with Daniel to discuss his journey as an engineering student and entrepreneur.
- Posted byon November 27, 2013 at 12:45 PM EST
On November 23, 2013, Dr. Bobby Heagerty from Oregon Health & Science University led students through a discussion of how their brains work at the "Brain Station," as part of Super Neuroscience Saturday at the National Museum of Natural History. (Photo by Mark DeLoura)
The first part of Super NeuroScience Saturday took place during the day at the Smithsonian Institution’s National Museum of Natural History’s new Q?rius exhibit, which opens to the public on December 12. More than 70 students from Washington, DC, public schools explored exhibits by rotating through four different hands-on learning stations. Each station came staffed by top neuroscience experts from participating universities, including George Washington University, the Applied Physics Laboratory of Johns Hopkins University, Oregon Health and Sciences University, and University of New England.
The exhibits invited students to explore the anatomy of brains with hand-held brain models, challenged students’ attention and memories with interactive videos, offered a first-hand glimpse of the Museum’s actual scientific collections and specimens, and even included a real-life demonstration of a neuroprosthetic arm.
- Posted byon November 26, 2013 at 7:37 PM EST
John Bissell (left) and Ryan Smith (right) inspect a pilot reactor. Bissell, Smith, and Casey McGrath (not pictured) co-founded the biotechnology company Micromidas soon after graduating from the University of California, Davis.
I spoke with John Bissell to find out how he turned his lab research into a growing company. To date, Micromidas has built a pilot plant and raised more than $20 million in venture capital.
What was your journey to becoming an entrepreneur?
We were encouraged by UC Davis Professor Frank Loge to submit an interesting research project for evaluation. We started out as a team of engineers (I am a chemical engineer), and expanded the team to include a microbiologist. We ended up at the EPA P3 event in Washington, DC, as college seniors. At the time, we were converting sewer water into biodegradable plastics through microbial fermentation. After we won the competition, we sat at the Metro Center subway stop thinking the same thing: “Are we going to do more?”
After returning home to UC Davis, Professor Andrew Hargadon welcomed us to an entrepreneurship boot camp called the Green Technology Entrepreneurship Academy. Its aim was to help scientists and engineers become entrepreneurs. We were some of the only undergraduates at the camp. We wanted to know what it looks like to start a company. By the end of 2008, we had formed Micromidas and an angel investor had provided $200,000 in seed funding.
How did you go from the R&D stage to a demonstration project?
I would say things got really interesting in 2010. Micromidas received $3.5 million from a high net worth investor. This helped us with our necessary research and development. We started with microbial fermentation and realized that one of the residual products—after undergoing a chemical conversion—could be transformed into para-xylene. We thought that para-xylene was more interesting than the polyhydroxylalkanoate from microbial fermentation. It turns out that the global para-xylene market is significant--approximately $40 billion annually. After developing and proving out the para-xylene technology, we raised an additional round of capital.
- Posted byon November 26, 2013 at 10:50 AM EST
Ed. note: This event has concluded. Watch the full hangout below.
As we prepare for Thanksgiving here at the White House, you’re invited to join me and a lineup of top food experts as we “talk turkey” and dive into our dinner plates to explore the science of cooking. We’ll be drilling down into the science behind what makes turkey so tasty, why we feel compelled to nap after eating it, and the secret science sauce behind brining and marinating.
Please join us this Wednesday at 12pm ET for a We the Geeks on the Science of Cooking! The episode will air on www.WhiteHouse.gov/wethegeeks in the run-up to President Obama’s annual turkey pardoning at the White House.
Join Food Network Chef Anne Burrell, former NASA astronaut Ron Garan, White House Office of Science and Technology Policy's Kumar Garg, and me as we discuss the raw science behind turkey, stuffing, and other fixins’ on our Thanksgiving tables like breads, whole grains, flour, and gluten. We’ll also shed light on the exciting chemistry behind cooking and eating: How much carbon dioxide do we consume when eat a meal? And what exactly is fermentation anyway?
We'll also explore how cooking can be used to get more kids excited about science, technology, engineering, and math (STEM) education.
“We the Geeks" is a series of Google+ Hangouts to discuss science, technology, and innovation here in the United States. Join the conversation on Twitter and be sure to sign up for email updates about future "We the Geeks" hangouts.
Bill Yosses is the White House Executive Pastry Chef
(Editor's note: Check out the Public Service Announcement from Food Network Chef Anne Burrell and Time Warner Cable’s Connect a Million Minds on getting kids excited about STEM through cooking.)
- Posted byon November 25, 2013 at 3:39 PM EST
Epicenter – a national hub for entrepreneurship and engineering education funded by the National Science Foundation – is training young undergraduate engineering students to become entrepreneurial leaders. Epicenter is accomplishing this goal in part through its University Innovation Fellows program, which unites student leaders from schools across the country to work with their peers to catalyze innovation and startup activity on their own campuses. Epicenter teaches students to conduct analyses of their campus ecosystems; provides them with resources and mentorship; and connects them with one another digitally and at live events to promote creative collaboration.
Recently, the Fellows launched a new online University Innovation platform through which students can share information about on-campus entrepreneurship programs and resources. This public, wiki-editable platform allows students to highlight what works, what doesn’t, and what’s needed in terms of entrepreneurial initiatives and models on college campuses.
We asked these three University Innovation Fellows to share a bit of advice for young entrepreneurs everywhere.
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