In the early 1990s, when Wallace H. Coulter – legendary scientist and inventor of a device to rapidly count cells – was elected as a fellow of the American Institute for Medical and Biological Engineering (AIMBE), he was unable to attend the meeting to accept the nomination. Rather than mail the award to him, Georgia Tech’s Robert Nerem, who was AIMBE’s president at the time, hopped on a plane from Atlanta and flew to Miami to present Coulter with the award in person.

CfA study finds tablets make perfect platform for 3-D simulations.

Stanford University researchers have received Bio-X funding to develop a tiny moving probe to study the mechanical properties of sensory cells in the ear. Their research could lead to new treatments for hearing loss, and the probe may advance other scientists’ research as well.

Institute for Molecular Engineering to help anchor Chicago’s effort to become high-tech hub.

University to host neuroscience research symposium, poster session.

OK, so maybe you aren’t interested in making your own toys, cellphone cases, or glow-in-the-dark Christmas decorations. How about a brake drum?

Arizona State University scientists have developed a microfluidic chip, which can sort good germs from bad.

Renewable energy sources such as wind-powered generators can be more reliable and efficient by better controlling the process of getting electricity onto the power grid, according to a United States patent based on research by Dr. Shuhui Li, associate professor of electrical and computer engineering at the University of Alabama.

$500,000 Department of Energy Grant Advances Biochemical Solar Research at Rensselaer.

TATAA Biocenter has been a real-time qPCR course provider for over 10 years and has trained thousands of satisfied researchers. We want to share our knowledge and experience with you!

A chemical system developed by researchers at the University of Illinois at Chicago can efficiently perform the first step in the process of creating syngas, gasoline and other energy-rich products out of carbon dioxide.

Scientists are revealing the secrets that give the culinary world’s “black diamond” its unique, pungent aroma