By Jamie Oberdick
The microelectronics industry is nearing a tipping point. The silicon chips at the heart of everyday electronic devices are running into performance limits, raising the need for new materials and technologies to continue making faster, more efficient devices.
By Ashley WennersHerron
A recently developed electronic tongue is capable of identifying differences in similar liquids, such as milk with varying water content; diverse products, including soda types and coffee blends; signs of spoilage in fruit juices; and instances of food safety concerns. The team, led by researchers at Penn State, also found that results were even more accurate when artificial intelligence (AI) used its own assessment parameters to interpret the data generated by the electronic tongue.
By Adrienne Berard
The U.S. Department of Energy (DOE) announced today (Sept. 4) that it will continue to support Penn State’s Center for Three-Dimensional Ferroelectric Microelectronics Manufacturing (3DFeM) as an Energy Frontier Research Center.
By Jamie Oberdick
Transition metal carbides (TMCs) and transition metal dichalcogenides (TMDs) are emerging as key players with transformative potential across various industries. Originally recognized for their industrial applications like solid-state lubrication, these materials are now the focus of cutting-edge research aimed at revolutionizing electronic devices and catalytic processes.
By Jamie Oberdick
New research suggests that materials commonly overlooked in computer chip design actually play an important role in information processing, a discovery which could lead to faster and more efficient electronics. Using advanced imaging techniques, an international team led by Penn State researchers found that the material that a semiconductor chip device is built on, called the substrate, responds to changes in electricity much like the semiconductor on top of it.
By Jamie Oberdick
Can artificial intelligence (AI) get hungry? Develop a taste for certain foods? Not yet, but a team of Penn State researchers is developing a novel electronic tongue that mimics how taste influences what we eat based on both needs and wants, providing a possible blueprint for AI that processes information more like a human being.
The neuron, developed by Penn State researchers, processes visual and tactile input together
By Ashley WennersHerron
By Jamie Oberdick
Researchers from the National Science Foundation-sponsored Two-Dimensional Crystal Consortium (2DCC-MIP) - Materials Innovation Platform may have come up with a solution for a bottleneck that has confounded researchers trying to develop high-quality 2D semiconductors for next generation electronics such as Internet of Things (IoT) and artificial intelligence.
By Jamie Oberdick
Two-dimensional materials are vital for the type of semiconductors that will push the future of electronic devices and energy-efficient lighting, but they are a challenge to make. They must have very few defects, difficult given their very small, nano-level size.
