Four universities are creating an interactive Web platform that will provide a new way for people working on improving "STEM" research to synthesize knowledge produced through National Science Foundation investments.

Professor Klimeck, also the Director of the Network for Computational Nanotechnology, is interviewed regarding NanoHub.org.

After engineering instructor Mark Johnson read student course evaluations and considered students' lackluster response to the course material, he figured out why he couldn't stir up class discussions in his lectures for an integrated circuit design project course. He needed a way to encourage juniors and some seniors in his class to digest the new content and make connections to what they already knew.

Professor Joerg Appenzeller and other researchers are developing a new type of computer memory that could be faster than the existing commercial memory and use far less power than flash memory devices.

Professor Klimeck met with Colombia's Minister of Education, Maria Fernanda Campo, as part of the Colombia Purdue Institute for Advanced Scientific Research (CPIASR) delegation on September 8th and 9th.

His paper was titled "Highly Reliable MEMS Bimorph Temperature Sensors for Harsh Environment Applications." His undergraduate research advisor is Professor Dimitrios Peroulis.

His paper is titled "Using Detailed Numerical Models to Analyze Photovoltaic Solar Cells." His advisor is Professor Jeff Gray.

U.S. News & World Report has released this year's national rankings of undergraduate programs. Purdue ranks #9 among engineering programs at doctoral-granting universities, tied with Cornell.

Paper by graduate students Wu-Hsin Chen and WingFai Loke was selected as one of the Best Student Papers and received the Intel/Helic/CICC Student Scholarship Award at 2011 IEEE Custom Integrated Circuits Conference.

Professor Mimi Boutin and other researchers have created a mobile application that translates foreign language food menus for Americans on medical diets. Users can type in a desired dish, and the text is translated, along with other information, including pictures and ingredients. Researchers say the method could be further developed by adding a database of nutritional information.