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Dean’s Message
Spring/Summer 2009 Dean’s Message Put another way, to get results from shovel-ready science involves more than funding the shovel. You need rich soil in which to dig. Third, world-class scientific research requires a complex and dynamic infrastructure. The stimulus will help science, of course, but the package aims at specific and very practical ends: creating jobs and injecting money into the economy for the near term. For continued success, we have to consider the entire infrastructure of science. T here’s a saying in scientific circles, “the light bulb was not invented by a crash program on candles.” Now seems like a good time to pause and consider what that saying means, given the media buzz about the stimulus money for research (“shovel-ready science”) and even calls for another “moon shot.” First, progress in science and engineering rarely follows a linear path. If it did, I suspect our graduate students would complete their theses twice as fast! Even with substantial, immediate funding, researchers won’t be able simply to conjure up significant results on cue. Second—and related to the previous point—luck is rarely “dumb.” Serendipitous breakthroughs grow out of years of sustained effort, without which they would not have happened—or been recognized as important. In this issue of the newsletter you can read about how Federico Capasso used the elusive Casimir-Lifshitz force (once dismissed as a curiosity) to levitate a small object (pp. 4–5). Discovering the force itself wasn’t the end of the story. It took the subsequent development to provide the context for “seeing” the potential of this force anew. Today’s big discoveries are collaborative undertakings and require sustaining a societal framework for inquiry and innovation. That’s why a one-shot investment won’t make much difference. Rather, we need to enhance education, encourage and reward industrial innovation, and recognize the social consequences and political implications of science and engineering. With respect to the last of these points, we are fortunate that Venky Narayanamurti has been appointed director of the Science, Technology, and Public Policy Program at the Belfer Center (p. 11). In his new role, he’ll be focusing precisely on this vital political-scientific nexus. Fourth, “top-down” direction rarely works well in science. During these difficult economic times, some have proposed another “moon shot” to rally the country and open new avenues for economic revitalization. “If we can put a man on the moon, surely we can _____!” is a popular sentiment. The grand challenges being nominated for such an approach include solving the energy problem, fixing the environmental crisis, and improving global health. But the trip to the moon was a tightly focused undertaking—you really could “engineer” your way up there. Current global problems are quite another matter. In the case of energy—as materials scientist Mike Aziz discovered when he created his new course, “Survey of Energy Technology” (pp. 14–15)—there isn’t any single solution we can all throw our weight behind to get the job done. So—if not to the moon—where do we go from here? My advice for those who lead research institutions and labs would be to build and nurture environments that encourage discovery. In particular, promote conditions in which ideas can most effectively take shape. Then, as much as possible, get out of the way! In so doing, you’re far more likely to catch a glimpse of the exciting places that creative inquiry can take us. My advice for our government leaders would be to see the stimulus as a first step towards a broader effort to advance the enterprise of science and technology. While I applaud the desire to “restore science to its rightful place,” it now permeates all aspects of life and society. To my research colleagues—and those considering scientific careers—I recommend holding on to the inspiration of the grand challenges while not getting lost in the grandeur. If we end up just constructing moon shots we may miss far brighter stars along the way. I want to end this note with thanks to everyone for making my year as Interim dean a good and very interesting one, especially given the challenging financial circumstances. It was an opportunity to see aspects of the School and the University that otherwise I’d never have known. I was fortunate to finish the year with our Visiting Committee’s review. It offered an occasion for some concerted reflection on where SEAS has been and where it’s going. And I am pleased at the record of progress that we have achieved thus far. While I’m eager to take what I have learned back to my post at the Rowland Institute, I will miss the daily personal interactions with students, faculty, and staff. And I’m sure that our new dean, Cherry A. Murray, will soon share my sense of gratitude and excitement at being part of the wonderful community that we have here at SEAS. J Frans A. Spaepen Interim Dean; John C. and Helen F. Franklin Professor of Applied Physics Links and nodes Life On & Around Oxford Street velopment. It is a privilege to welcome her to Harvard,” said Harvard President Drew Faust. A celebrated experimentalist, Murray is well known for her scientific accomplishments using light scattering, an experimental technique in which photons are fired at a target of interest. Incoming SEAS dean, Cherry A. Murray, met with members of the community at a party held in April, celebrating her arrival. Cherry A. Murray appointed dean Cherry A. Murray, who has led some of the nation’s most brilliant scientists and engineers as an executive at Bell Laboratories and the Lawrence Livermore National Laboratory, has been appointed dean of Harvard University’s School of Engineering and Applied Sciences (SEAS) effective July 1, 2009. She will also become the John A. and Elizabeth S. Armstrong Professor of Engineering and Applied Sciences. Murray, 57, is principal associate director for science and technology at Lawrence Livermore National Laboratory in Livermore, Calif., where she leads 3500 employees in providing core science and technology support for Lawrence Livermore’s major programs. She is also the current president of the American Physical Society (APS). “Our School of Engineering and Applied Sciences has made impressive strides in recent years, and she will bring the strategic vision and experience necessary to guide it through its next stage of de2 I SEAS – Spring/Summer 2009 “I have known Cherry Murray for many years as a colleague, researcher, and scientific leader,” said Venkatesh “Venky” Narayanamurti, who stepped down in September after 10 years as SEAS dean. “She has a deep understanding of the interplay between basic and applied research and the role of engineering and applied science as a linking and integrating discipline—rooted in science, focused on discovery and innovation, and connected to the wider world of technology and society. Her appointment as SEAS dean is a tremendous coup. She is a proven leader.” In the appointment announcement, Michael D. Smith, John H. Finley Jr. Professor of Engineering and Applied Sciences and dean of Harvard’s Faculty of Arts and Sciences, thanked Frans Spaepen, who has served as interim dean for the 2008–2009 academic year, for his service. Spaepen will return to his former post as the Director of the Rowland Institute. Long-time faculty member Howard Stone departs for Princeton Howard Stone, who joined the Harvard faculty in 1989 after earning his Ph.D. at Caltech and spending a year as a postdoctoral fellow in the Department of Applied Mathematics and Theoretical Physics at Cambridge University, departed Harvard in June to take a position at Princeton University. In February he was elected to the National Academy of Engineering (NAE), something he considers both a professional and personal achievement. “My father, now 87, is also a member of NAE; he was elected for his contributions to nuclear engineering after having worked his entire career for General Electric,” Stone said. “He has emeritus status so did not see the NAE ballot nor could he vote, so the news that I was elected to NAE was a pleasant surprise for him as well!” CS 50 Fair offers free popcorn, PHP The CS 50 Fair—complete with free popcorn and stress balls—celebrated what can happen in the course of a semester as students graduate from passive users to active programmers. Nearly 900 people from across campus attended the first annual end-of-term tech-fest sponsored by students in CS 50, “Introduction to Computer Science.” Reps from Akamai, Google, Microsoft, VMware, and the homegrown hero, Facebook, also took in the scene. Enrollment in the course, taught by SEAS instructor David Malan ’99, ’07, has more than doubled (to 330) in the past year, reflecting strong and growing interest in the course—and in keeping with national trends. Noted teacher, administrator, and researcher Howard Stone served as a faculty member at SEAS for two decades; in June he departed for Princeton University. Chef Ferran Adrià cooks for a crowd; families share a love of chocolate By some estimates, over 600 people showed up for 250 first-come, firstserved seats to hear celebrated chef Ferran Adrià discuss his innovations in molecular gastronomy on December 9 (see page 6). The annual Holiday Lecture, held four days later, offered a related culinary theme, “The Science of Chocolate.” The family-style talk and demonstration was a hit; more than 1000 adults and kids attended the presentation. Teaching labs open their doors; IT gets refreshed; MD classrooms to go the distance Balloons lined the main staircase of the Northwest Building, enticing nearly 900 visitors to meet at the CS50 fair, a festive showcase of final projects from the popular course. Buoyed by the electronica music pumping through the ground-level gathering space in the new Northwest Building, visitors made “station stops” to learn about individual student projects. iPhone and BlackBerry apps mashing Google maps with social networking The undergraduate CAD/CAM teaching labs debuted with a short course, “Mechanical Engineering: Introduction to Rapid Prototyping, 3-Axis Milling, and 3D Printing” (see pages 13 and 20). The IT Office received a long-overdue makeover, with the existing space refurbished to better meet the needs of the community. Harvard’s Division of Continuing Education, which has long used Maxwell Dworkin for evening classes, will renovate lecture halls G115 and G125 during the summer. One of the objectives is to facilitate the live streaming and recording of classes, colloquia, and other events from these locations. SEAS gets greener In collaboration with the University Office of Sustainability (and its effort to reduce Harvard’s greenhouse gas emissions), the SEAS community has taken active steps to make the campus more eco-friendly. These steps include the installation of water-conserving fixtures; a campaign to encourage community members to bring their own reusable mugs and turn off power strips and lights; and more comprehensive solutions, such as automatically regulating building energy use. J Overheard “It was liberating that I had accumulated skills that I could use in the sports world. Plus, I was much more passionate about sports than I was about insurance.” —Scott Swanay ’87 (Applied Mathematics), as quoted in the Harvard Crimson. Swanay made a major career shift from an actuary for insurance companies to managing a successful fantasy baseball enterprise. Random Bits Physics-friendly engineering The appointment of Dr. Cherry A. Murray as the new dean of SEAS carries on a long tradition in physics/applied physics. Murray has both of her degrees from MIT, both in physics, and conducts research in applied physics. Past deans John Van Vleck, Harvey Brooks, and Paul Martin all earned their Ph.D.s in physics from Harvard and were well known for their practical approach to science. In fact, until 1975, all led a division with “applied physics” in the name. Former dean Venkatesh “Venky” Narayanamurti earned his degree in physics from Cornell, and interim dean Spaepen earned his degree in applied physics from Harvard. Political science We take pride that some of our engineers end up playing politics. Shaun Donovan ’87, ’95, the current secretary of Housing and Urban Development, earned his undergraduate degree in engineering sciences. He also earned a Master of Public Ad- ministration from the Kennedy School and a master’s in architecture at the Graduate School of Design in 1995. Darcy Burner ’96, who graduated in 1996 with a B.A. in computer science, ran for Washington’s 8th Congressional district in 2006 and 2008 but lost by a narrow margin. Former teacher/ mentor Harry Lewis stumped for her (via video) during the campaign. J Shaun Donovan ’87, ’95 is helping to put America’s house in order. The current secretary of Housing and Urban Development earned his undergraduate degree in Engineering Sciences. SEAS – Spring/Summer 2009 I 3 Links and nodes were common. Tracking sea turtles with RFIDs, rationalizing complicated course sections and requirements, improving blogging, and enjoying some retro gaming (a reinterpretation of the board game Battleship) were also in the mix. To generate more interest in computer science, Malan plans to create a miniature version of the fair for prospective undergrads. Recent findings (above) Demonstration by the Hau lab of a prototype toroidal trap, created by a suspended, charged carbon nanotube decorated with a silver nanosphere dimer. (right) Scanning Electron Microscopy (SEM) images showing the morphogenesis of helical patterns, from the first-order unclustered nanobristle to the fourth-order coiled bundle. Lead author Joanna Aizenberg points out that the large clusters braided in a unique structure reminiscent of modern dreadlocks or mythical Medusa. A Roundup of Discoveries & Innovations Researchers merge cold atoms and nanoscale technologies The lab of Lene Hau, Mallinckrodt Professor of Physics and of Applied Physics, proposed a new class of nanoscale electro-optical traps for neutral atoms. The team demonstrated a prototype toroidal trap, created by a suspended, charged carbon nanotube decorated with a silver nanosphere dimer. An illuminating laser field, blue detuned from an atomic resonance frequency, is strongly focused by plasmons induced in the dimer and generates both a repulsive potential barrier near the nanostructure surface and a large viscous damping force that facilitates trap loading. Atoms with velocities of several meters per second may be loaded directly into the trap via spontaneous emission of just two photons. The finding has importance for quantum physics, enabling novel nano-optic devices. SEAS CIT implements application streaming with Intel The office of Computing and Information Technology (CIT) at SEAS is collaborating with Intel to simplify the deployment of engineering and scientific applications to around 1000 students and faculty. Through streaming large, complex scientific and engineering applications over a heterogeneous network architecture, initial results showed install times decreasing from 4 I SEAS – Spring/Summer 2009 hours to minutes, as well as fewer problems caused by human error during complex installation and licensing procedures. Implants mimic infection to rally immune system against tumors David Mooney, Gordon McKay Professor of Bioengineering, and colleagues showed that small plastic disks impregnated with tumor-specific antigens and implanted under the skin can reprogram the mammalian immune system to attack tumors. The research, which rid 90 percent of mice of an aggressive form of melanoma that would usually kill the rodents within 25 days, represents the most effective demonstration to date of a cancer vaccine. The implants developed by Mooney and colleagues are slender disks measuring 8.5 millimeters across. Made of an FDAapproved biodegradable polymer, they can be inserted subcutaneously, much like the implantable contraceptives that can be placed in a woman’s arm. Mooney’s co-authors were Omar A. Ali, Nathaniel Huebsch, and Lan Cao of SEAS and Glenn Dranoff of the DanaFarber Cancer Institute, Brigham and Women’s Hospital, and Harvard Medical School. The research was funded by the National Institutes of Health and Harvard University. Engineers control assembly of nanobristles Joanna Aizenberg, Gordon McKay Professor of Materials Science and the Susan S. and Kenneth L. Wallach Professor at the Radcliffe Institute for Advanced Study, and L. Mahadevan, Lola England de Valpine Professor of Applied Mathematics, discovered a way to synthesize and control the formation of nanobristles into helical clusters and have further demonstrated the fabrication of such highly ordered clusters over multiple scales and areas. To achieve the “clumping” effect, the scientists used an evaporating liquid on a series of upright individual pillars arrayed like stiff threads on a needlepoint canvas. The resulting capillary forces caused the individual strands to deform and to adhere to one another like braided hair, forming nanobristles. Potential applications of the technique include the ability to store elastic energy and information embodied in adhesive patterns that can be created at will. Aizenberg and Mahadevan’s co-authors included Boaz Pokroy and Sung H. Kang, both in the Aizenberg Biomineralization and Biomimetics Lab at SEAS. Researchers measure elusive repulsive force Federico Capasso, Robert L. Wallace Professor of Applied Physics, and col- Recent findings (above) The Brenner lab’s work on investigating the aerodynamics of fungal spores “combines diverse fields— mycology and applied mathematics—in synergistic and truly collaborative ways, with a critical contribution coming from Harvard’s remarkable collections”. (right) An artist’s rendition of how the repulsive Casimir-Lifshitz force between suitable materials in a fluid can be used to quantum mechanically levitate a small object of density greater than the liquid (courtesy of the Capasso lab). leagues from the National Institutes of Health achieved quantum levitation, measuring, for the first time, a repulsive quantum mechanical force that could be harnessed and tailored for a wide range of new nanotechnology applications. “When two surfaces of the same material, such as gold, are separated by vacuum, air, or a fluid, the resulting force is always attractive,” explained Capasso. When the scientists replaced one of the two metallic surfaces immersed in a fluid with one made of silica, the force between them switched from attractive to repulsive. Potential applications of the team’s finding include the development of nanoscale bearings based on quantum levitation suitable for situations in which ultra-low static friction among micro- or nano-fabricated mechanical parts is necessary. Capasso’s co-authors were Jeremy Munday, formerly a graduate student in Harvard’s Department of Physics and now a postdoctoral researcher at the California Institute of Technology, and V. Adrian Parsegian, senior investigator at the National Institutes of Health. Team finds fungal spores aerodynamic new research by mycologists and applied mathematicians at SEAS based in the Brenner lab. Notable grants Four SEAS faculty (Vahid Tarokh and Roger Brockett, “Accelerated Contrast-enhanced Whole-Heart Coronary MRI with Compressed Sensing”; Kit Parker, “Generation of Functional Human Myocardial Tissue from Embryonic Stem Cells and Induced Pluripotent Stem Cells for the Development of Cellular Models of Human Disease and Drug Discovery and Design”; and David Mooney, “Polymer Bacterial Mimics as Cancer Vaccines”) were among the collaborative groups that won awards in the first round of Harvard Catalyst Pilot Grants. The selected projects were chosen from a pool of 607 (representing 1448 investigators) submitted in response to a request for applications released this past September. In many cases, the drag experienced by these fungal spores is within 1 percent of the absolute minimum possible drag for their size. But these sleek shapes are seen only among spores distributed by air flow, not those which are borne by animals. “We set out to answer a very simple question: Why do fungal spores have the shapes that they do?” says co-author Marcus Roper ’07, who contributed to the research as an applied mathematics graduate student and is now a postdoctoral researcher at the University of California, Berkeley. “It turns out that for forcibly ejected spores, the shape can be explained by simple physical principles: The spores need to have a close to minimum possible air resistance for their size. As projectiles, they are close to perfect.” Colleen Hansel, Assistant Professor of Environmental Sciences, and Marko Lonc̆ar, Assistant Professor of Electrical Engineering, have both won Faculty Early Career Development (CAREER) awards from the National Science Foundation (NSF). The honor is considered one of the most prestigious for up-andcoming researchers in science and engineering. Hansel’s current research in environmental microbiology and geochemistry focuses on understanding the abiotic and biotic processes that govern the fate and bioavailability of metals within both terrestrial and aquatic environments. Her lab relies on a multidisciplinary approach to understand the link between microbial metabolism and metal-redox-chemistry. The $212,000 CAREER Award will support Hansel’s research in the emerging field of geomycology, metal biomineralization by fungi. The unusual marriage of mycology and applied mathematics was fostered at Harvard by the physical proximity of disparate facilities such as the highspeed cameras Roper used to photograph spore release and the 130-year-old Farlow Library, which ranks among the world’s strongest mycological and botanical collections. J Lonc̆ar’s research focuses on phenomena resulting from the interaction of light and matter on a nanoscale level.The $400,000 CAREER Award will support Lonc̆ar’s work on nanoscale opto-mechanical systems. Harvard was among four universities to receive part of $500,000 in funding from Microsoft’s Sustainable Computing Program. David Brooks, John L. Loeb Associate Professor of the Natural Sciences and Associate Professor of Computer Science; Gu-Yeon Wei, Associate Professor of Electrical Engineering; and Mike Smith, John H. Finley Jr. Professor of Engineering and Applied Sciences and Dean of FAS, will develop a dynamic runtime environment to link power use and load. J The reproductive spores of many species of fungi have evolved remarkably drag-minimizing shapes, according to SEAS – Spring/Summer 2009 I 5 olololololololololololololololololololololollololololol lolololololololololololololololololololololollololololol ololololololololololololololololololololololollololololo Crosscurrents Cooking as Practical Science The evolution of the art and science of cuisine C all it a new view on gut instinct. While enjoying the warmth of a fireplace, Harvard’s Richard Wrangham, Professor of Anthropology, came up with the idea that cooking may be what separates human beings from their evolutionary forebears. In his book Catching Fire: How Cooking Made Us Human, Wrangham surmises that putting raw animal flesh to the flames before digging in made digestion far easier for early man. Consequently, the increasing ability to obtain more and more diverse calories led to our bigger and more developed brains. Whatever the source of humanity’s IQ bump, cooking has certainly evolved—from a trial-byfire affair to a sophisticated art. Creative chefs have played an essential role in the elevation of food, of course, but so have those wearing a different sort of white coat: scientists. The invention of baking powder, essential for flaky biscuits, happened in a Harvard-affiliated facility rather than a kitchen (see sidebar on right). Moreover, some food items have become experimental classics. Edgerton’s milk-drop coronet and seemingly simple substances such as honey and cornstarch have helped scientists understand complex phenomena, from fluid dynamics to geological formations. Haute cuisine comes to campus Ferran Adrià’s December 12, 2008, campus visit was no mere flash in the pan. By the tenets of a memorandum of understanding between SEAS and his nonprofit foundation, he will work with faculty and students, including David Weitz, to create a future academic course on molecular cooking. Adrià offers patrons a taste of the unusual through the use of hydrocolloids, or “gums” that enable a delicate fruit puree to be transformed into a dense gel and relies on deconstruction techniques such as sterificacion, creating a resistant skin of liquid (as in a pea soup held in a pod of nothing more than itself). 6 I SEAS – Spring/Summer 2009 In fact, today’s molecular cooking techniques (also known as molecular gastronomy) rely on the same methods and even the same equipment found in the lab. The resulting menus of bacon foam or flashfrozen hot chocolate have struck many as pretentious or just plain weird. Looked at another way, these chef-scientists are drawing from the 19thcentury definition of their profession: Cooking as practical science. Whether or not we ate our way to evolutionary dominance, from that first crackle of fat on the fire to today’s dollop of culinary foam, the art and science of cooking have kept evolving, each ingredient complementing the other. The curious case of Count Rumford Concerned with the fate of cakes and other confections, the nation’s cooks scarcely give the silhouette on the Rumford Baking Powder label likely never receives more than a cursory glance. The cloaked figure in question is Sir Benjamin Thompson (1753–1814), better known as Count Rumford. Born in Woburn, Massachusetts, the inventor and scientist spent his youth, according to the Web site for the Rumford Corporation, “boot[legging] physics courses at Harvard”—actually walking all the way to Cambridge to attend lectures—and eventually “became one of the discoverers of the Law of Conservation of Energy.” Clever as he was, Rumford did not invent his namesake baking powder. Instead, in 1816 the Count funded an endowment to support the Rumford Professorship at Harvard for the express purpose of hiring faculty who would apply physical and mathematical sciences to the useful arts (especially for those who showed exceptional achievements in science and cooking). His generosity was returned in kind. Baking powder (patented in 1859) was created by a Rumford Professor, Eben Norton Horsford (1818–93). Horsford honored Rumford on the label as well as in the name of the company he cofounded: the Rumford Chemical Works. As for the professorship today, it has migrated from the lengthy Rumford Chair of the Application of Science to the Useful Arts to the Rumford Professor of Physics. Currently Jene Golovchenko, Rumford Professor of Physics and Gordon McKay Professor of Applied Physics, holds the honor. While today’s work is a far cry from commonplace baking soda and, more generally, cooking, one suspects the Count would be pleased olololololololololololololololololololololollololololol ol lololololololololololololololololololololollololololo lo l ol o lolololololololololololololololololololololollolololol l Culinary Q&A Inspired by the December visit to SEAS of famed chef Ferran Adrià (see sidebar) and the annual holiday lecture dedicated to the science of chocolate, we asked SEAS-based researchers and collaborators to pose and answer questions related to “experimental” food. Recipes (theoretical and practical) follow. Bon appétit! Why does honey coil? (and other kitchen mysteries) Honey on toast: L. Mahadevan’s quest to explore the inner workings of everyday experiences began with such a breakfast. In 1998, the recently hired assistant professor at MIT revealed a scaling law that predicted the coiling frequency of honey when poured from a particular height. In addition to making playing with one’s food sound productive, Mahadevan’s elegant mathematics solved a longstanding conundrum in fluid dynamics that seemed nearly impossible to solve. Curiosity might have driven the research, but he hinted at the more practical implications in a New York Times article that appeared soon after the finding, saying, “The geological flow of tectonic plates—the mechanism that creates mountain ranges— may be similar in principle to the flow of sheets of honey. We’ll have to see how it pans out.” 11 years later, a related finding did in fact pan out—curiously enough, with the aid of another pantry staple: cornstarch. Mahadevan helped colleagues at the University of Toronto solve the geological mystery of the Giant’s Causeway, an area on the coast of Ireland composed of 40,000 interlocking basalt columns resulting from a volcanic eruption. The crack patterns on drying samples of cornstarch are geometrically similar to the unusually beautiful stone pillars. This bit of supermarket science led to a quantitative explanation of how such complicated patterns arose. One more tidbit too delicious to pass up: Mahadevan has made another classic contribution to kitchen science. He figured out why Cheerios tend to clump together or stick to the wall in a breakfast bowl of milk. The “Cheerio effect” is due to the surface tension between the milk and the air. Honey shortbread To see the coiling process at home, simply dip a chopstick into a jar of honey and hold it from a sufficient height above the jar. When you are done watching the dazzling display, try out the following easy recipe. (Photo by Derek Richardson) Whip together ¾ cup butter at room temperature with 2/3 cup wildflower honey. Then mix in 3 cups almond flour and 2 tsp. vanilla. Bake in a greased 8” x 8” pan at 350° for 20 to 30 minutes until lightly browned. The air/milk interface does not like to be deformed, but at the same time, gravity is pulling on the individual Cheerios. The two effects cancel, resulting in oatey holes that like to stick together. You may never look at breakfast the same way again. SEAS – Spring/Summer 2009 I 7 ololololololol ololololololololololololololololololololo ololololololololololololololololololol ol ol ol ol oo oo oo oo oo lo lo lo ll l l l l l l l l l l o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o ol ll ll ll ll l l l l l l l l lo l l l l l l l l l l l l l l l l l l ll ololololololololololololololololololol o o o o o o o o o o o o o o o o o o l l l l l l l l ll ll ll ll ll l l Why does chocolate have sheen and snap when you break it? array. To achieve this uniform crystal structure requires a process called tempering (see below). A chocolatier cycles the temperature around the melting temperature to “melt out” the undesirable forms of crystals. The remaining mass of Type V seed crystals serves as nucleation sites for crystal growth, ensuring that the correct crystalline form dominates as the chocolate cools completely. Amy Rowat, a postdoctoral student in the Weitz lab, recommends not losing your temper when dealing with chocolate—perhaps one of the most scientifically complex foods you will ever encounter. “As an everyday example, consider the soft graphite in a pencil versus a hard diamond,” says Rowat. “These materials both consist of carbon atoms but have vastly different mechanical properties, depending on the way the carbon atoms pack together.” Chocolate is an emulsion of cocoa and sugar particles suspended in a continuous phase of fat. The natural fat of the cocoa bean (called cocoa butter) gives chocolate that sumptuous texture as it melts in your mouth. In addition, the fat is responsible for the candy’s characteristic glossy finish, homogeneous texture that snaps when you break it, and shelf life. The process of tempering also helps explain why chocolate stored at the wrong temperature ends up looking dusty and moldy and crumbles instead of snaps when broken. The stable crystal forms melt, and upon uncontrolled cooling, nonuniform types of crystals form that do not pack together as densely. To make a solid bar, a chocolatier starts by melting chocolate and then letting it solidify into different shapes in molds. While cooling, the cocoa butter molecules transition from a liquid into a solid phase. The molecules can crystallize into six different forms, each with a distinct phase transition temperature and material properties. Under the wrapper lie two crystalline forms, Type V and VI, that pack the molecules into a dense crystalline “Different types of fat have different melting or phase transition temperatures, depending on the structure of the lipid molecules that make up the fat,” Rowat adds. “For example, olive oil is liquid at room temperature, while lard is solid. Understanding the composition of fat in chocolate also helps to explain why chocolate typically melts in your mouth, not in your hand. Above 97°F all crystalline forms of cocoa butter are liquid.” Tempering Chocolate Attempts to temper chocolate have left even the most skilled cooks cursing. This how-to guide (see right) by Amy Rowat gets rid of the guesswork. Take a chunk of 70% dark chocolate and place it in a double boiler (a heat-proof bowl placed on top of a pot containing water). Heat gently and stir to melt all existing fat crystals (T > 105°F). Be careful because chocolate burns at higher temperatures, T = 200°F. Keep stirring and remove the chocolate from heat to cool it down to T = 81–94°F. During this time, both stable and unstable crystals begin to form. Warm up the chocolate again to T = 90°F to melt out the unstable crystal forms, leaving only the stable type of crystals. Be sure to keep it at 90°F for several minutes to ensure that the unstable crystals have melted. Maintain at 90°F while you create delicious confections using your tempered chocolate (excellent for dipping strawberries, candied ginger, and biscotti). Once dipped, lay the goodies on a baking sheet lined with wax paper to cool. 8 I SEAS – Spring/Summer 2009 How might aerosol science change the way we eat? David Edwards is asking people to breathe what they eat. Along with current and former Harvard undergraduate students, including Trevor Martin ’10, Jonathan Kamler ’07, Larissa Zhou ’10, and chef Thierry Marx, he has helped commercialize what may become the newest olfactory sensation: Le Whif. Dispensing with forks and knives, the technique encapsulates flavors in a compact aerosol delivery system (which looks like a large tube of lipstick), allowing the calorie conscious to “whiff” flavors such as chocolate. When a whiff is inhaled, a cloud of tiny flavor particles suspended in a gas “coats your mouth,” creating a flavor sensation worthy of Willy Wonka. The recently commercialized invention was sold in Paris starting in April and then taken on the road to various cities across the United States. Aerosols have played an equally critical role in Edwards’ bioengineering research. While working in a food science lab, he came upon the idea of using a spray drying process to produce a new, more stable, and potentially more effective way to deliver TB vaccines. ol oo l lolololololololololololololololololololololololololol o o l l lolololololololololololololololololololololololololo ol ol lo lolololololololololololololololololololololololololol o o ll lololololololololololololololololololololololololololo Whiffed Chocolate Lamb Reduction 1.3 L water 170 mL chocolate liquor 170 mL Porto 40 mL lamb stock 70 mL orange syrup 10 g Nestle “Le Chocolate” powder. Although not possible (at least, not easily) at home, the following recipe gives you an idea of what the inventors see as the future of whiffing (and, for that matter, the future of food). The ingredients would be poured into a liquid vessel with an ultrasound source (similar to devices used for aromatherapy). The resulting flavor would “cloud” into a room. The reduction could then be whiffed (inhaled directly using a blank Le Whif tube) while, for example, enjoying actual lamb chops with crushed mango. Why is a creating a consommé so special? “The clarification of a consommé is such wonderful biochemistry,” says Roberto Kolter, Professor of Microbiology and Molecular Genetics at Harvard Medical School and FAS. “You might as well be doing a precipitation of a protein [removing contaminants], since you are using the exact same techniques you would use in the lab.” To create a consommé, a rich, intense broth that is at the same time delicate and nearly translucent, you start with a standard soup or stock. What keeps a thick soup thick is the suspension of proteins that are not quite in solution. Thinning the soup without losing the flavor involves denaturation, a process For the daring, molecular cook Ferran Adrià (see below) created a consommé fit for kings, jamón y melon (Iberian ham and melon), where capsules of melon spheres hang suspended in a clear golden broth. Since the cost of the specialty ham alone is $90, Parma ham or prosciutto is a better bet. Part one of the recipe (the ham consommé) is below. The full recipe is available online (www.thestar.com/article/513456). And keep in mind that consommé can be veggie-friendly as well (e.g., clear tomato gazpacho). Jamón y Melon Cover ¼ lb. ham with 2 cups water and ¼ tsp. xanthan gum or Xantana; simmer in small pot 15 minutes, skimming fat continuously. Strain through sieve lined with paper coffee filter; discard filter, strain through new filter. Refrigerate consommé till cold, about 30 minutes. If consommé is cloudy, freeze it overnight, then thaw and strain again. You might need to add more xanthan gum to the mixture so it will support the weight of the melon caviar (provided you have the skill and desire to make them). in which proteins lose and change their structure, as when you fry an egg. By adding egg whites (a water-soluble denatured protein) to a thick soup, “you create networks of denatured proteins that, as they are coming out of solution, trap all the other stuff not in solution like a molecular mesh,” says Kolter. In the process, any impurities in solution get trapped and eventually form into a gel-like scum (called raft) that rises to the top of the soup. Once the raft is filtered off, all that remains is in-solution, delightfully crystalclear liquid full of flavor. “You are taking something very cloudy—lots of stuff simply suspended but not dissolved— and taking away everything that is not in solution,” explains Kolter. Clarification also plays a role in beverages such as beer and wine. For the refreshing taste of a pilsner, brewers rely on the flocculation (close gathering) of strains of yeast. Once strains that are just touching adhere, they settle, resulting in clarity. Settling happens in winemaking as well, but the slower process of winemaking does not require such rapid flocculation. Kolter, a native speaker of Spanish, served as the chief translator during Adrià’s visit and had no qualms in inviting the famed chef over for dinner. “The reason why someone who loves to do biochemistry also loves to cook is because much of the tinkering you do at the bench top” is the same that you would do at the kitchen counter. Meaning, he felt right at home. Jamón y melon mentioned in the recipe on the left. Suggested Eating Cambridge and Boston-area visitors interested in experiencing molecular gastronomy might like to try the following establishments: Clio Restaurant Chef: Ken Oringer. Reserve the tasting menu (13–15 courses) in advance www.cliorestaurant.com Salts Chef: Gabriel Bremer www.saltsrestaurant.com O ya Chef: Tim Cushman www.oyarestaurantboston.com Suggested Reading Catching Fire: How Cooking Made Us Human Robert Wrangham. Basic Books (2009). On Food and Cooking: The Science and Lore of the Kitchen Harold McGee. Scribner (1984). What Einstein Told His Cook: Kitchen Science Explained Robert L. Wolke. W. W. Norton & Company (2002). Whiff David Edwards (illustrated by Junko Murata). Harvard University Press (2009). A Day at El Bulli Ferran Adrià, Juli Soler, and Albert Adrià. Phaidon Press (2008). SEAS – Spring/Summer 2009 I 9 Faculty News The High-performance Instrumented Airborne Platform for Environmental Research, or HIAPER, is one of the country’s most advanced research facilities (and it even flies). SEAS faculty member Steve Wofsy led a recent mission to directly measure greenhouse gasses throughout the Earth’s atmosphere, virtually pole-to-pole. breadth within computer science or that bridge computer science and other disciplines. Environmental Science and Technology named a paper by Scot Martin, Gordon McKay Professor of Environmental Chemistry, and postdoctoral student Chongzheng Na among the best of 2008. Their paper, “Interfacial Forces Are Modified by the Growth of Surface Nanostructures,” sheds new light on variability that nanostructures create on mineral surfaces. Nota Bene Incoming Dean Cherry A. Murray was interviewed by Nature and Science about her appointment. bioengineering (three SEAS faculty were featured). Eric Mazur appeared on the new Science Channel program Brink to discuss innovations in materials and energy technology. Ben Adida, of CRCS, was interviewed on PRI’s The World Technology Podcast 234: The One with the Talking Sheep (www.theworld.org/techarchive). As part of a video for the National Science Foundation, Steve Wofsy chatted about HIAPER (see above), an advanced research aircraft that aims to conduct real-time sampling of CO2 and other greenhouse gases from pole to pole. To explain her work on nanobristles, Joanna Aizenberg appeared on NPR’s Science Friday on January 8; additional coverage of the research appeared in Discovery Magazine and The New Scientist. The Ferran Adrià talk generated some major media attention. Publications from Time Magazine and the Boston Globe to El Pais covered the event. In addition to Spanish television coverage, Chronicle, a program aired by CS instructor David Malan was being filmed as part of an NYU student film project on innovative teaching. Ben Adida gets a vote of confidence for his work on the Helios project. Boston’s Channel 5, followed the chef during his visits at Harvard and to local area restaurants. Federico Capasso’s work on quantum levitation (a repulsive Casimir-Lifshitz force) appeared on AOL.com, Reuters, The New Scientist, Time Magazine, and various publications in his native Italy, including Fondazione Italiani, Video Torino, and Virgilio Notizie. A feature article in the January/February Harvard Magazine highlighted DragonFlyTV, a PBS science show for kids, hosted a segment on nanoscience on the Harvard campus. Two of the young hosts got suited up and plumbed the depths of the LISE building, visiting the clean room so they could try to get their hands around, if not on, the question, “What is a Nano?” Kathryn Hollar, Director of Educational Programs at SEAS, coordinated the site visit. 10 I SEAS – Spring/Summer 2009 The cover story of GSAS’s Colloquy (Fall issue) was about David Edward’s new book, ArtScience. The November 10, 2008, New York Times highlighted a student-created, SEAS-based startup that looks to light up Africa using microbial fuel cell technology. DragonflyTV, a new kids’ science show, featured several segments on nanotechnology set at SEAS/Harvard and featuring SEAS/Harvard researchers and staff, including instructional lab guru Joe Ustinowich. Tune in to What’s Nano? by visiting http://pbskids.org/ dragonflytv/nano/index.html.J Awards Barbara J. Grosz, Higgins Professor of Natural Sciences at the Harvard School of Engineering and Applied Sciences and dean of the Radcliffe Institute for Advanced Study at Harvard University, was awarded the Allen Newell Award from the Association for Computing Machinery/Association for the Advancement of Artificial Intelligence. The Newell Award recognizes career contributions that have Howard Stone, Vicky Joseph Professor of Engineering and Applied Mathematics, was elected to the National Academy of Engineering (NAE). Election to the NAE is among the highest professional distinctions accorded an engineer. IEEE Software’s editorial and advisory boards selected “Attacking Malicious Code: A Report to the Infosec Research Council” (2000) authored by Greg Morrisett, now Allen B. Cutting Professor of Computer Science and Associate Dean for Computer Science and Electrical Engineering at the Harvard School of Engineering and Applied Sciences, and Gary McGraw, now CTO of Cigital, Inc., a software security and quality consulting firm with headquarters in the Washington, D.C., area, as one of their 25thAnniversary Top Picks for full-length, peer-reviewed articles. Nature selected a paper by Mark Wagner ’07 and Maurice Smith, Assistant Professor of Bioengineering, for its Journal Club. The duo explored the brain’s ability to learn unnatural tasks such as driving. New faculty member John Briscoe, Gordon McKay Professor of the Practice of Environmental Engineering, was given the Presidential Award at the World of Water Forum held this past March in Istanbul, Turkey. James Rice, Mallinckrodt Professor of Engineering Sciences and Geophysics, won the 2008 Panetti-Ferrari Prize. The award recognizes achievements in applied mechanics. The Materials Research Society selected Joanna Aizenberg, Gordon McKay Professor of Materials Science, Susan S. and Kenneth L. Wallach Professor at the Radcliffe Institute for Advanced Study, and Professor of Chemistry and Chemical Biology, to present the 2009 Fred Kavli Distinguished Lectureship in Nanoscience. J Faculty News New Arrivals John Briscoe David Clarke Evelyn Hu Gordon McKay Professor of the Practice of Environmental Engineering and Health (joint, with the Harvard School of Public Health) Gordon McKay Professor of Materials Science Gordon McKay Professor of Applied Physics and Electrical Engineering (Spring 2009) (Spring 2009) Areas: Engineering and Economic Development (Spring 2009) Areas: Electronic and Magnetic Systems and Devices; Materials Science; Optics, Electromagnetics, and Light-Matter Interactions Areas: Electronic and Magnetic Systems and Devices; Optics, Electromagnetics, and Light-Matter Interactions; Photonics and Optical Devices; Biophysics; Materials Science; Soft Condensed Matter; Surface and Interface Science Appointments and Promotions Venky Narayanamurti Former SEAS dean Venkatesh Narayanamurti was named the Benjamin Pierce Professor. This coming fall, Narayanamurti will also become the new director of the Science, Technology, and Public Policy program at the Harvard Kennedy School’s Belfer Center for Science and International Affairs. Belfer Center Director Graham Allison noted that Narayanamurti is an “exceptionally fitting” choice to chair the Belfer Center’s Science, Technology, and Public Policy Program because he follows in the footsteps of the founder of that program, Harvey Brooks, who also assumed that position after serving as the dean of the Division of Engineering and Applied Sciences at Harvard. “I’m honored to follow in the footsteps of Harvey Brooks, Lewis Branscomb, and John Holdren,” Narayanamurti said. “Some of today’s greatest societal challenges – from global health to information management to sustainability to national security to economic competitiveness – lie at the intersections of science, technology and public policy. I am looking forward to working at this exciting interface and also in enhancing linkages between SEAS, Harvard College, and the professional schools.” Since stepping down, Narayanamurti has been on sabbatical and spending time at both Harvard Kennedy School and Harvard Business School. During his sabbatical, he is doing research on management processes at scientific research institutions and their ability to serve as engines of innovation. He has also been developing a new course called “Introduction to Technology and Society” for Harvard College students. At the Kennedy School, he plans to teach the introductory course in Science, Technology, and Public Policy. Michael P. Brenner Frans Spaepen, Interim Dean, appointed applied mathematician Michael P. Brenner as the School’s first Associate Dean for Applied Mathematics. Brenner, Glover Professor of Applied Mathematics and Applied Physics, investigates a wide range of areas across the physical and biological sciences, from understanding the limitations of self-assembly to algorithm development for atmospheric chemistry to understanding the aerodynamic mechanism for stall-delay in humpback whales. He has long served as the Director of Undergraduate Studies for the concentration in Applied Mathematics, as a tutor in Biochemical Sciences, and co-developed Applied Math 50, “Introduction to Applied Mathematics,” with Marie Dahleh, Assistant Dean for Academic Programs at SEAS. In March, Brenner became the inaugural recipient of the Capers and Marion McDonald Award for Excellence in Mentoring and Advising. As Associate Dean for Applied Mathematics, Brenner will help to manage academic and course planning and faculty and staff searches; handle promotion reviews for faculty appointments; represent SEAS to FAS committees on appointments and promotion; and play a prominent role in raising the visibility of the area as an intellectual endeavor. He will join David Mooney, Associate Dean for Applied Chemical/Biological Sciences and Engineering and Gordon McKay Professor of Bioengineering and Greg Morrisett, Associate Dean for Computer Science and Electrical Engineering and Allan B. Cutting Professor of Computer Science. J SEAS – Spring/Summer 2009 I 11 Student News Haoqi Zhang ’07, a second year graduate student in computer science, helped to spearhead a professional development program to cover all the “little things” typically not taught in the classroom. His own “good work” sits somewhere between economics, computer science, and psychology in an area he calls environment design. Working with David Parkes, Gordon McKay Professor of Computer Science, and Yiling Chen, Assistant Professor of Computer Science, Zhang explores how to build environments that change people’s behavior. Imagine, he says, designing a room that encourages people to recycle, or a program interface that encourages users to properly tag and index their online photos. Graduate Tips on how to be a professional (student) B eing called a professional student (as in, “You are still in school?”) is usually not considered a compliment. Haoqi Zhang ’07, a second year graduate student in computer science, is working to change that. This past fall Zhang, with help from faculty members Greg Morrisett, Margo Seltzer, and Howard Stone, created the SEAS Professional Development Seminar Series to cover all the little things not taught in the classroom “that are really useful to know.” The little things like … Time management. Writing a dissertation. Succeeding in an academic job search. Navigating a career. Public speaking. Academic writing. Grant writing. Mentoring. Budgeting. Managing perceived biases. Graduate students soon encounter all of the above—and, more often than not, without the aid of a guide. “There was a grant that involved me and some work I was involved with. But even then, I had no idea what I was doing,” said Zhang, citing one of many personal examples that inspired him to form the group. Though careful analytic reasoning may reign in the lab, when faced with a professional dilemma, many students rely on whatever they have “picked up by word of mouth.” Zhang wants the semi12 I SEAS – Spring/Summer 2009 nars to promote open discussion, not to become a one-stop oracle or a replacement for faculty advising. In fact, during one of the seminars, SEAS faculty members Matt Welsh and Vinny Manoharan presented polar-opposite views on time management techniques. Welsh prefers packing in priorities during a regular 9-to-5 schedule; Manoharan takes a more flexible approach, sometimes coming to “work” in the afternoon. In both cases, the emphasis was on management—finding a way to titrate activities to, as Zhang puts it, “plan out your creative time to think about problems.” Moreover, Welsh advocated that success may come from simple fixes such as checking email at set times or turning off the distracting popup tab or new email alert sound. Each week, 30 to 40 students from SEAS and related areas (such as physics, earth and planetary sciences, and organismic and evolutionary biology) show up to hear advice from faculty and experts in an equally wide range of fields. Given the increasingly interdisciplinary nature of scientific research, commonalities inevitably come through. “I’ve come to realize that academia relies a lot on good work but also on people recognizing your good work … and that relationships are extremely important, as regardless of who you are talking to, it is always more fun if people are friendly,” says Zhang, who is as much an avid attendee as he is an organizer. The research that will fuel Zhang’s thesis is “primarily theoretical” at this stage. Through the seminar series, however, he has designed a suitable environment for sharing the kind of practical advice that may soon make being a called a professional student an honor. More sound advice M ichael Mitzenmacher keeps an active blog called “My Biased Coin.” Peppered within the postings about research and academic life are useful (and often funny) tips for graduate students, such as: “In fact, as a graduate student, collaborating successfully is likely to be key to your success … collaborating is often fun, and having fun while working on a problem can make people more productive on its own. So there are reasons House has his staff, Buffy has her Scooby gang, and even Holmes hangs out with Watson.” Radhika Nagpal strongly recommends the essay “Technology and Courage,” by Ivan Sutherland. Googling the title will bring up various versions. Harry Lewis provides an archive of his past essays, including the classic “Slow Down,” on his website, www.eecs.harvard.edu/~lewis/. The editor of this newsletter recommends two books, Advice for a Young Investigator, by Santiago Ramon y Cajal (MIT Press, 1999), and a work of fiction that accurately captures the politics of an academic lab, Intuition, by Allegra Goodman (Dial Press, 2007). J Creating renewable energy in the lab “C an you believe this!” Anas Chalah, the recently appointed Director of SEAS’s Teaching Labs, doesn’t hold back his excitement. Galloping around in his office, he picks up a model of a protein. Made of white plastic, still slightly wet, and looking like a congealed explosion, the piece is fresh out of the new 3D printer down the hall Computer simulations present a close to accurate depiction of biological structures, but the physical models “really let them see it,” explains Chalah, who came to SEAS after completing postdoctoral research at Harvard Medical School/Beth Israel Deaconess Medical Center. “We can use our resources for almost any course. There’s no reason why we should limit this technology,” he says. In fact, groups of undergraduates in an applied mathematics course (one that didn’t even have a lab segment) converted virtual to physical to study how proteins form and fit together. Days after a student Anas Chalah encourages undergraduate students to pull up a chair and get comfortable in the lab. emailed Chalah about her concept, the printer was fired up and working overtime to construct the design in time for a final project. It’s that kind of spur-of-the-moment creativity Chalah plans to use to energize the labs. For additional inspiration, he stops professors and “hassles them” about finding ways to integrate the lab components into current and future courses. In part because of the complexity and previous space constraints, only select SEAS engineering sciences courses have a standard lab component. By contrast, hands-on learning has been more thoroughly integrated into computer science and electrical engineering courses (activities coordinated by Xuan Liang, Associate Director of Instructional Laboratories). In March—to reduce the disparity— Chalah offered a hands-on workshop in mechanical engineering, developed new experiments for the thermodynamics course, and sketched out a plan for labbased segments for environmental engineering. He also anticipates building a stronger relationship with the medical school and closer ties to industry partners “so that by the time students graduate, they can be established and even trained to work at a company facility.” The ultimate aim for Chalah is to implement what he calls a “100% hands-on philosophy.” “The students are doing the thinking and design, in part, for the professor. If faculty members like what they did, they can run it in the lab course next semester,” he adds, while picking up a block of blue-colored wax. I3 T he second Innovation Challenge (13), a Harvard campus-wide undergraduate entrepreneurship competition, attracted 50 teams and over 150 students. The Crimson reported on the award event held in March. Winning entries included “online enterprises geared towards providing free SAT prep to low-income students, making holiday travel cheaper, and navigating New York City more easily.” 13 is led by the Harvard College Entrepreneurship Forum in association with Harvard Student Agencies, Inc., and the Technology and Entrepreneurship Center, based at SEAS. For innovative undergrads, bacteria make some buzz A team of undergraduates who engineered a bacterial biosensor with electrical output recently made some buzz at the 2008 international Genetically Engineered Machine (iGEM) competition held at MIT. The innovators won a gold medal for their contributions to the competition and were among the six finalists for the grand prize; they also won an area prize for the best energy project. The Harvard entrants dubbed their entry “bactricity” because they aimed to develop bacteria that could produce a detectable change in electric current in response to an environmental stimulus “You can think of their work as an early step to building a biochemical/electrical ‘hybrid,’” said the team’s faculty adviser, Pamela Silver, Professor of Systems Biology in the Department of Systems Biology at Harvard Medical School (HMS). J The blocks are a “canvas” for the 3-axis mill. The mill uses measurements specified by the user, and then can create a design and form a mold by cutting away parts of the wax—a fitting metaphor for Chalah’s own vision. “We are not a service facility. We are part of the process.” Student Awards On behalf of the New York City Post of the Society of American Military Engineers (SAME), Harvard College senior Jason Miller ’09 was been awarded the 2008 Colonel and Mrs. S. S. Dennis III Scholarship. Miller, an engineering sciences concentrator (Mechanical Engineering) from Zionsville, Indiana, is a tight end for Harvard’s football team. He earned a post on the All-Ivy League team and was selected twice for the EPSN The Magazine Academic All-District team. (For more on the new teaching labs, check out the back cover of this newsletter.) SEAS – Spring/Summer 2009 I 13 Student News Undergraduate In Profile Material Goods Michael Aziz encounters the future of energy technology T he electric busy sign on Mike Aziz’s door is one of those tiny details that gradually begins to define the character of a place. It’s the kind of open secret that those in the know treasure—and love to share with new arrivals. As of late, the small box topped with an even smaller bulb (on for busy, off for free) has been obscured by an out-of-order sign made from a torn yellow sticky note. Perhaps the light burned out from overuse. Aziz, Gordon McKay Professor of Materials Science, has certainly been busy. “For the first two decades of my career I thought there was nothing more interesting or important than developing the basic materials science that underlies semiconductor-related technologies,” Aziz says. Then he became fascinated by energy technology. While teaching a course on thermodynamics, he wanted to find a way to “shake up” the oft-dreaded subject. “I looked into the future of world energy supply and demand, which led me to the climate problem,” he adds. Even better, he found that his students were eager to take on the challenge: exploring the science of what is and is not possible in energy generation and conversion. Teaching soon turned to practice and made him, he says, “wake up to this very big area that I think is not just the biggest challenge of the 21st century for mankind but the only problem we truly cannot afford not to solve.” As a result, he began to develop energy-related activities in his research in materials science. “The field is being rejuvenated in the energy arena because so many advances depend on materials,” Aziz says. For evidence, he rattles off a litany of examples. A strip of solar cells that powers up a road sign; a new class of superconductors that could potentially transmit Arizona’s solar energy resources to Boston; a corrosion-resistant base for offshore wind turbines; radiation-tolerant materials for next-generation nuclear reactors; and cathodes, anodes, and electrolytes for 14 I SEAS – Spring/Summer 2009 Mike Aziz, a materials scientist, became fascinated by energy technology while teaching a basic course on thermodynamics. fuel cells and batteries that will permit the electric motor to replace the internal combustion engine. In all these cases, the properties of materials both limit and unleash the possibilities for the future of energy. Forces of human nature Grimy or clean, energy conjures up big technology—behemoth power stations and nuclear plants buzzing with life or wind and solar farms stretching over several football fields of land. “What’s most visible are the big projects, and without big projects you don’t solve the problem,” he says. “We are dealing with a very big energy infrastructure, and the vast majority of it has to change.” Aziz says the most visible changes will involve overhauling the U.S. transportation system by replacing gasoline-powered vehicles with electric or fuel cell vehicles and through bolstering the mass-transit infrastructure. Suburban sprawl will stop or be reversed. At home and at work, people will have to get used to consuming less and saving more (installing insulation and heat pump retrofits and better managing the thermostat). Ultra-high efficiency buildings will begin to replace older, inefficient structures and, as a whole, cities will evolve. Market forces, akin to what the U.S. experienced when gas prices spiked last year, “We are dealing with a very big energy infrastructure, and a vast majority of it has to change.” and government intervention through establishing a cost for fossil fuel emissions will help drive the even broader transformation. Combined with the current economic crisis, the days of drafty McMansions and power-hungry Hummers are dwindling—but their demise is not enough for a clean planetary bill of health. According to Aziz, “There’s going to have to be some very significant behavioral changes. But a Rip Van Winkle going to sleep now and waking up in 50 years wouldn’t say, ‘I should have lived the rest of my life in the early part of the 21st century, when we could consume without consequence.’” Aziz calls such measures “belt-tightening steps,” since they are no more than what Japan and many Western European countries have already embraced for several decades. Beyond that, conventional fossil energy needs to be displaced by low-carbon sources such as wind, solar, nuclear, and biomass, as well as capturing CO2 from combustion exhaust streams and sequestering it away from the atmosphere. Engineering Sciences–231, “Survey of Energy Technology” a course Aziz developed to coincide with the newly created graduate consortium on energy and environment (see Fall/Winter 2008 newsletter), explores the nitty-gritty behind such ecological game changers. Students in ES–231 begin with a dose of hard reality: the thermodynamic basis for what is possible and an overview of the conventional energy infrastructure. “In order to understand where renewable or low/no carbons have a chance,” students must understand the technical details of a world in which fossil energy generation is exceedingly cheap (and thus, enjoys a competitive advantage). Moreover, for all its negative environmental baggage, gasoline is a terrific energy carrier. Aziz reminds his students that an “elegant but too expensive” solution will not be implemented. Even technically viable long-term solutions such as fuel cell cars face enormous barriers in the current environment, as where will patrons juice up in a world of gas stations? To transform Gordon Gecko’s famed line from “Greed is good” to “Green is good” means thinking like an entrepreneur. Any successful green energy technology must be competitive with, if not better than, existing solutions. That said, not all technological approaches to mitigating climate change are perceived as being equally good for the planet. This past spring, John Holdren, head of the White House Office of Science and Technology Policy and former faculty member at the Harvard Kennedy School, mentioned the possibility of considering radical geo-engineering solutions to turn back climate change if we fail to implement sufficiently aggressive emissions control. He was roundly criticized by the press and even members of Greenpeace for advocating “outlandish schemes.” If the popularity of movies such as WALL-E and television series such as Battlestar Galactica are any indication of public sentiment, then turning to technology, which “created” the mess, to solve the climate problem may not sell well to even green-minded consumers. “In a complex system like the Earth, you have to do experiments starting at a very small scale and then scale up, checking for unintended consequences,” says Aziz, providing a more sanguine assessment. “That’s not something you can do successfully just when the alarm bell rings.” those vital shifts in polarity that help define our future. Who knows what kind of sign on the door he has in mind for that. J Long Shots The central dilemma of this century is emerging as energy and the environment. Toward this end, members of the Aziz lab, along with colleagues across Harvard, have been working on projects at both the small and large scale because “there’s innovation needed at all levels.” Having codeveloped a potentially viable carbon ocean sequestration process himself (see sidebar), he thinks such schemes have to be put on the table. “Doing controlled experiments rather than just thinking more” is the right way to go, provided the rationale behind the thinking is equally controlled. Green concrete. In 2007, Aziz and colleague Dan Schrag (SEAS/EPS) from EPS worked out a potentially viable carbon sequestration process—electrochemically removing hydrochloric acid from the ocean and then neutralizing the acid by reaction with volcanic rocks, which has the net effect of permanently transferring CO2 from the atmosphere to the ocean without acidifying the ocean. On one hand, “you don’t want to send the message that we can continue emitting as we have been because the technologists are going to fix it all with some geoengineering band-aid,” says Aziz. As a follow-up, Aziz is discovering the wonders of what he calls green concrete. In steady state, for every ton of carbon that leaves the atmosphere and goes into the ocean by chemical weathering, half of it precipitates as calcium carbonate and causes the other half to outgas back into the atmosphere. On the other hand, Aziz continues, even if we are on our best behavior, we might not be able to reduce carbon dioxide emissions rapidly enough to avoid “unacceptable levels of climate change,” making geoengineering the only viable recourse in a planetary emergency. Where he saw a problem—avoiding the precipitation—a start-up company saw a solution, using the precipitated calcium carbonate in cement and concrete, and has licensed the technology from Harvard. Cement manufacturing is responsible for 5% of all human CO2 emissions worldwide. A reduction in its carbon footprint could make a substantial difference. Counting on the cool factor For long-term success Aziz insists on not counting out the cool factor. Especially in this country, the car is a cultural icon and a means of personal identity. In the developing world, owning four wheels has become equated with economic freedom. Flow control. Jason Rugolo, a graduate student working with Aziz, is at the early stages of developing a new type of highly reversible fuel cell (called a flow battery) appropriate for large-scale energy storage. The common hydrogen-oxygen fuel cells experience huge losses in efficiency at the oxygen electrode, and for storage and delivery the “energy must be run through twice”—leaving little left after the round trip. As an alternative, the two are working on a hydrogen-chlorine fuel cell that avoids the need for an oxygen electrode and could have very little loss, making the flow battery suitable for storing energy from intermittent renewables such as wind and photovoltaic power until there is a demand for it. A couple years ago, Aziz set aside his “empty minivan” for the few days his family needs it, and started commuting in a small hybrid with triple the gas mileage—as a matter of conscience. Policy changes are needed to induce large numbers of people to make similar choices for purely economic reasons. But, if enough people make similar green choices just to be “cool”, that too will make a positive impact. “These are long shots,” admits Aziz, “that ten years ago I wouldn’t have taken. But now it’s worth investing some effort into them because the stakes are so high.” He has been further inspired to take risks with the addition of recent arrivals such as David Clarke, Gordon McKay Professor of Material Science, and Shriram Ramanathan, Assistant Professor of Materials Science. Clarke is working on developing advanced thermal barriers (important for allowing jet engines to operate at higher temperatures and resulting in greater efficiency). Ramanathan is working on novel solidstate energy materials synthesis (placing a micro fuel cell directly on a silicon chip). Both faculty members have started new companies based on their technologies, each aiming to be one of the game changers in the green energy realm. “We can keep our identification with what we drive as an important part of our personality and just deflect it in a green direction.” In terms of his own research and teaching, he’s shown just how powerful deflecting in a green direction can be. Aziz’s burgeoning interest in sustainability may become yet another one of SEAS – Spring/Summer 2009 I 15 In profile Green game changers Intersections The Missing App for Direct Democracy When will e-voting evolve beyond an idea? R emember e-voting? In the age of Facebook, a platform some politicos have cited as the real winner in the 2008 presidential election, and with the ever-growing phenomenon of Twitter, why aren’t we casting our votes on our iPhones one moment and looking up where to eat the next? Did next-generation direct democracy happen and we simply missed the email? E-voting is happening, just not in the United States—at least not yet. Salon. com blogger Cyrus Farivar explained the reason for the delay in a recent post. “One of the basic problems of voting technology, whether electronic or not, is that there’s no real way for anyone to verify that their vote was counted properly,” he wrote. “Regardless of whether I push a button on a screen or I drop my paper in a ballot box, I’m essentially taking it on faith that my vote was recorded and tallied accurately. Even if voter monitoring groups had people in every precinct, it still wouldn’t be possible.” Thanks to advanced cryptography techniques there are alternatives to just, “taking it on faith”. Computer scientists affiliated with the Center for Research on Computation and Society (CRCS), based at SEAS, in collaboration with scientists at the Université catholique de Louvain (UCL) in Belgium, deployed the first practical, Web-based implementation of a secure, verifiable voting system for the presidential election held at UCL in late March. Called the Helios Voting System (www.heliosvoting.org), the system was developed by Ben Adida, a fellow at CRCS and an instructor/researcher at the Children’s Hospital Informatics Program, Harvard Medical School. Professors Jean-Jacques Quisquater and Olivier Pereira and Ph.D. student Olivier de Marneffe at UCL worked closely with the UCL Election Commission to integrate Helios into the University’s infrastructure, implement UCL’s custom-weighted tallying system, and optimize the verification tools for the election size. 16 I SEAS – Spring/Summer 2009 “Helios allows any participant to verify that their ballot was correctly captured, and any observer to verify that all captured ballots were correctly tallied,” said Adida. “We call this open-audit voting because the complete auditing process is now available to any observer. This revolutionary approach to elections has been described in the literature for more than 25 years, yet this is the first real-world, open-audit election of this magnitude and impact of outcome.” The verifiable voting system, available as open-source/free software, implements advanced cryptographic techniques to maintain ballot secrecy while providing a mathematical proof that the election tally was correctly computed. “...you can go to the audit website...You’re able to download every encrypted vote. You can verify all of the vote fingerprints by recomputing the fingerprint yourself. Each voter can check that their ballot is on that list, under the correct voter identifier.” Helios relies on public key homomorphic encryption, a method in which a public key is used to encrypt a message (in this case, a vote); messages can be combined under the covers of encryp- An illustration of how voters in the most recent U.S. Presidential election might have gone to their touch screens instead of the polls (if e-voting was a reality). “Because the tallying happens under the covers of encryption, the entire verification process is done without revealing the contents of each individual vote,” explained Adida. “Moreover, by using Helios, voters no longer need to blindly trust those supervising the election; officials must provide mathematical proofs that everything was done appropriately.” The system was first tested in smaller elections throughout 2008 and then, in early February 2009, on a population of 3000 voters at UCL in anticipation of the presidential election held during the first week of March. The UCL presidential election was available to 25,000 eligible voters, of whom 5400 registered and 4000 cast ballots. Adida is still assessing the participants’ experience with the e-voting process, and UCL has a new president, the first ever voted into office online. J Secure, Verifiable Voting Helios employed as an in-precinct voting system In an election, Helios works as follows: First, each voter receives a tracking number for his or her vote, and the vote is encrypted with the election public key before it leaves the voter’s browser. Voter enters booth and selects candidates on a touchscreen. Sandra Davis (D) Howard Laprise (I) Public service commissioner Jonathan Drew (R) Robert Dunham (D) Nancy Roberts (I) Second, with the tracking number, a voter can then verify that his or her ballot was correctly captured by the voting system, which publishes a list of all tracking numbers prior to tallying. Voter completes selections and submits his/her ballot electronically. Finally, the voter or any observer, including election watchers from outside the election, can verify that these tracking numbers (the encrypted votes) were tallied appropriately. The election results contain a mathematical proof of the tally that cannot be “faked,” even with the use of powerful computers. SUBMIT Voter ID 25A4X Tracking # BB9627XTC1577PD5C742 Voting booth delivers receipt containing an electronic fingerprint of the vote. As for technical specs, Helios was initially implemented on Google App Engine. It is now built on Django and is compatible with Firefox 2/3, Safari 3, and IE 7. So, what does it mean to verify election results? Adida, who hosts his own blog (http://benlog. com/), summed it up this way in a statement posted shortly after the election at UCL: Poll workers scan receipt and record that the individual voter has submitted a ballot. www.votetrackingwebsite.com Tracking # BB9627XTC1577PD5C742 Voter John Doe Your vote has been received and counted “It means that you can go to the audit website. There, you’ll find a detailed specification that describes the file formats, encryption mechanisms, and process by which you can audit the election. You’re able to download every encrypted vote. You can verify all of the vote fingerprints by recomputing the fingerprint yourself. Each voter can check that their ballot is on that list, under the correct voter identifier. Then you can check that the encrypted tallying was done correctly, simply by recomputing it. And you can check that the decryption proofs check out. Voter able to visit election website, enter tracking number, and confirm the vote has been counted. “And in the end, you can declare, with full confidence, because you coded it yourself and ran the code yourself, that given the published list of vote fingerprints, which individual voters checked, the result of the election was correctly computed.” NVIDIA/CUDA N VIDIA Corporation announced that Harvard University has been recognized as a CUDA Center of Excellence for its commitment to teaching GPU computing and its integration of CUDA-enabled GPUs for a host of science and engineering research projects. The honor complements a prior $2M grant the University received from the National Science Foundation (NSF) for the development of GPU-enabled computational science. “With interest in the CUDA architecture spreading rapidly across the Harvard campus and the lively scientific landscape in Boston, there has never been a better time to announce this partnership,” said Hanspeter Pfister, Gordon McKay Professor of the Practice of Computer Science in Harvard’s School of Engineering and Applied Sciences and Director of Visual Computing at the Harvard Initiative in Innovative Computing. “This generous gift from Not exactly as easy as pulling up an application for your iPhone, but Adida says the move toward complete transparency is promising. The Science of Chocolate Holiday Lecture offered “sugar highs” on stage (kids were asked to simulate the path of excited molecules). NVIDIA will provide excellent learning opportunities for Harvard students, accelerate our research, and expand the use of GPUs for computing in science and other advanced applications.” Events V isit www.seas.harvard.edu/newsand events for the latest details, dates, and times for SEAS events. Here are some highlights from the past months and a list of future opportunities: On December 13, 2008, SEAS hosted its annual Holiday Lecture, intended to inspire kids of all ages. The theme was the science of chocolate, closely related to the prior theme of the science of another favorite food, pizza. In keeping with the “gastroscience” theme, earlier in the week world-renowned chef Ferran Adrià, considered a pioneer in combining scientific methodology with cooking and known for the creation of culinary foam, spoke at Harvard. Barbara Grosz, Dean of the Radcliffe Institute and Higgins Professor of Natural Sciences in SEAS, presented her Dean’s Lecture on October 27, 2008. She described her research, which aims to shift the burden of adaptation from human to computer so that computers respect our needs and adapt to us rather than the other way around. J SEAS – Spring/Summer 2009 I 17 Intersections tion (in this case, tallying the votes); and multiple independent private keys are required to decrypt the message (in this case, the election tally). Alumni Notes Tony Hsieh ’95 A CEO for the people S ome people adore Zappos, the online shoe and clothing retailer, in the same way they adore their favorite rock band. Just mention the company’s name to a crowd within earshot and a chorus of “I just love that place!” will follow. To CEO Tony Hsieh ’95, the reaction, italics included, reflects the success of Zappos’ 10 core values (see sidebar). After earning his degree in computer science, Hsieh cofounded and then sold one of the earliest platforms for managing online advertising, LinkExchange, to Microsoft in 1998. With the profits from the sale, he started a venture capital/incubator firm, Venture Frogs, with fellow graduate Alfred Lin ’94 (Applied Mathematics). Hsieh, intrigued by one of the start-ups in the portfolio, quickly moved from outside investor to company insider to his present role. Lin made the move as well, becoming CFO/COO of Zappos. With profiles in the Economist, CBS.com, and Fast Company, Hsieh is becoming the poster child of the kind of boss everyone wants. “My role is about creating an environment where employees feel empowered to come up with their own ideas for fulfilling that vision and growing the culture,” he says. With over $1 billion in sales last year, the combination of making the customer and employee king is empowering indeed. Some people love Zappos in the same way they love their favorite rock band. Was that always the intention? I think most people are initially drawn to Zappos because of our huge selection of shoes and clothing, but what creates the passionate loyalty from customers is our focus on customer service. This includes free shipping both ways, our 365-day return policy, our fast shipping, and the fact that we put our 1-800 number at the top of every single page of our website because we actually want to talk to our customers. We run our call center pretty differently from most call centers. The goal is to “Deliver WOW 18 I SEAS – Spring/Summer 2009 As president of Zappos, the world’s largest online store for shoes, Tony Hsieh ’95 doesn’t mind immersing himself in his products. Through Service,” so we don’t have scripts, call times, or upselling the way most call centers do. Did you always intend to be an entrepreneur? And now that Zappos has become a more mature company, what, in your mind, does it mean to “be in charge”? I’ve been fairly entrepreneurial all my life. In middle school I ran a mail-order business, and while at Harvard I ran the Quincy House Grille and decided to expand the food selection there by investing in pizza ovens. Now that Zappos is a bigger company (we have about 1400 employees), being “in charge” is less about me trying to do everything and more about making sure that all of our employees understand the vision of Zappos being about the very best customer service and customer experience, as well as our focus on company culture. Every day, employees are coming up with new ideas of how to express our core values, both internally and externally, whether it’s an idea for making our offices more fun or an idea for how to make customers happier. What was it like when Microsoft purchased LinkExchange? Did it seem surreal? At LinkExchange, I remember when it was a lot of fun when it was just 5 or 10 of us working around the clock, sleeping under our desks, and having no idea “Our belief is that if we get the culture right, most of the other stuff, like delivering great customer service or building a long-term enduring brand, will happen naturally on its own.” what day of the week it was. But we didn’t know to pay attention to company culture, so by the time we were 100 people, the culture of the company had gone completely downhill. That was actually one of the main reasons why we decided to sell the company. I wanted to make sure the same mistake didn’t happen at Zappos. Our belief is that if we get the culture right, most of the other stuff, like delivering great customer service or building a long-term enduring brand, will happen naturally on its own. What’s your advice to other corporate (or nonprofit) leaders interested in creating the “right” culture? The most important thing in creating a strong culture is that it creates strong alignment within the organization. What the culture actually is doesn’t matter as much as the commitment to 1. Deliver WOW Through Service. 2. Embrace and Drive Change. 3. Create Fun and a Little Weirdness. 4. Be Adventurous, Creative, and Open-Minded. 5. Pursue Growth and Learning. 6. Build Open and Honest Relationships With Communication. 7. Build a Positive Team and Family Spirit. 8. Do More With Less. 9. Be Passionate and Determined. 10. Be Humble. the culture and core values of the organization. By commitment, I mean that you are willing to hire, fire, and give performance reviews based on whether an employee is living up to the core values of the organization. A lot of companies have “core values” or “guiding principles,” but most of the time they are very lofty sounding, they read like press releases, and are usually a meaningless plaque on the wall of the lobby that nobody really pays attention to. It doesn’t really do much good to have core values if the organization isn’t living by them. Right now, given the economic crisis, consumerism is receiving a bad rap. Do you have thoughts on the situation (as an individual . . . as a company)? I don’t know if it’s consumerism that’s receiving a bad rap as much as what a lot of companies stand for. Companies that have built their brands around appealing to some people’s desires to brag about their financial status probably are not doing too well in this economy. For Zappos, we’ve always thought of ourselves as a service company that happens to sell shoes and clothes. I think that regardless of the economy, people always appreciate good service, and we’ve found that our customers have continued to be loyal to us, and that’s why we’ve continued to grow. my personal life. I recently gave a talk at the SXSW Interactive conference that talks about customer service, company culture, and the science of happiness. [You can find the presentation of the talk at http://bit.ly/zsxsw and an audio version at http://bit.ly/zsxswaudio.] What did Harvard bring out in you that you might not have had when you arrived on day one? For me, most of what I got out of Harvard was outside the classroom, including people that I met and running the pizza business. My concentration was in computer science because that’s what I was most passionate about at the time, but I also learned to discover other passions through other classes (for example, linguistics). What’s your advice to current students at Harvard—especially given the challenging job market? And, given your success and experience, could you ever imagine teaching? I would say rather than focus on what will make you the most money or be best for your career, figure out what you would be passionate for in 10 years and go pursue that. A lot of people work hard at building a career so that one day down the road they think it will bring them happiness. And most of the time, when they finally accomplish their goal, they realize that it doesn’t really end up bringing happiness or fulfillment for the long term. One of the things that research has shown is that people are very bad at predicting what will make them happy. If the ultimate goal is to achieve enduring happiness, it seems like it’s worth spending some time learning about the science of happiness so you don’t wind up in the same situation. “I would say rather than focus on what will make you the most money or be best for your career, figure out what you would be passionate for in 10 years and go pursue that.” in a scalable way. That’s one of the reasons why we launched Zappos Insights [www. zapposinsights.com]—so we could share some of our learnings at Zappos with other entrepreneurs and businesses. Who are your heroes? Favorite books? Favorite bands? I don’t really have favorite heroes or bands, but here are some of my favorite books: Peak, by Chip Conley Tribal Leadership, by Dave Logan, John King, and Halee Fischer-Wright The 4-Hour Workweek, by Tim Ferriss Happiness Hypothesis, by Jonathan Haidt Other business books I enjoy are available at www.zappos.com/Zappos-Library. J Shoo Fly, Please Bother Me The Zappos offices are located in Las Vegas, and, Hsieh says, “We’d like to encourage people to come tour our offices. The tour takes about an hour and is available on weekdays (Mondays through Thursdays are better, though, when there are more people in the office). We are located next to the airport and can pick you up in a Zappos shuttle from there and drop you off at your hotel afterward. To schedule a tour, just email tours@ zappos.com.” Not up for a walking tour? You can watch orders placed on the Zappos website from all over the United States, coming in and being mapped to the location to which each order is being shipped, in real time: www.zappos.com/map/. As far as teaching goes, that’s something that I’d like to try to figure out how to do Apart from Zappos, what are you passionate about? Be part of the Renaissance ... Over the past year, I’ve been really interested in learning more about the science of happiness. I’ve been reading a lot of books on the topic and thinking about how to apply the concepts from the science of happiness to both business and The Harvard School of Engineering and Applied Sciences thrives because of institutional, governmental, industrial, and alumni support. Such financial generosity, intellectual guidance, and enthusiasm will enable us to continue to enhance education and research and to better society. To learn more about giving opportunities, please contact Linda Fates, SEAS’s Associate Dean for Resource Development, at ord@seas. harvard.edu. SEAS – Spring/Summer 2009 I 19 Alumni Notes Zappos’ Core Values Connections Experimental Learning T o introduce students to the refurbished teaching labs, Director Anas Chalah, Joe Ustinowich, and Xuan Liang offered an extracurricular workshop on mechanical engineering, comprising a crash course in rapid prototyping, 3-axis milling, and 3D printing. Students were tasked with creating a classic, early 20thcentury compressed-air engine using modern tools. As part of ES-120, “Introduction to Mechanics of Solids,” a sensitive new stress-test device made its debut. This state-of-the-art instrument, made by Instron, is capable of testing the mechanical strength of a variety of materials including plastic and metal samples. In the words of Dr. Chalah, “It’s so cool!”. 1 In an adjacent lab, the ES-130 “Tissue Engineering” class had SEAS undergraduate students exploring the fundamental engineering and biological principles that underlie tissue engineering. Experiments offered at the bioengineering teaching labs introduce students to different techniques for culturing cell tissue. J 1 In the workshop on mechanical engineering, Andre Gabriel ’11 concentrates on assembling a compressed-air engine. 2 As part of the same workshop, Jason Miller ’09 and graduate student Curtis Mead use the 3-axis mill. Once programmed and run, the mill will turn the wax blue block into a mold. 3 Research assistants Vasily Dzyabura and Jieping Fang drill holes into a metal disc intended as the main driver for the compressed-air engine (see image 1 above). 2 3 4 In the nearby bioengineering lab, Juani Feliz ’11 and graduate student Sean Sheehy prepare a sample for ES-130 “Tissue Engineering.” 5 An ES-130 student engages in pipetting—an essential technique for biological engineering—under a protective shield. 6 Jason Miller ’09 holds up a completed gear produced by the 3D printer. 7 Brandon Hopkins ’11 loads the new stress test device while Jared Dourdeville ’11, Rashid Yasin ’12, and graduate student Shengqiang Cai look on. 4 Feedback loop We welcome and appreciate your comments, suggestions, and corrections. Please send feedback to [email protected] or call us at 617-496-3815. This newsletter is published biannually by the Harvard School of Engineering and Applied Sciences Communications Office. 8 Graduate student Shengqiang Cai comments on the properties of the sample under stress as it nears the breaking point. 5 Harvard School of Engineering and Applied Sciences Pierce Hall 29 Oxford Street Cambridge, MA 02138 Managing Editor/Writer Michael Patrick Rutter Designer, Producer, Photographer Eliza Grinnell 7 Copy Editor Darlene Bordwell, www.DarleneBordwell.com Proofreader James Clyde Sellman, PhD ’93 Current and past issues of this newsletter are available on the Web at www.seas.harvard.edu. Copyright © 2009 by the President and Fellows of Harvard College 20 I SEAS – Spring/Summer 2009 6 8