David Weitz

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People walking in the forest.

Investing in a sustainable future

Climate Change Solutions Fund grants bet on new ideas for the next generation

News|

DateJuly 15, 2020July 16, 2020

Contestants cooking on Masterchef

Cooking up a TV career

Recent grad Nick DiGiovanni competes on ‘MasterChef’

Campus|

DateJune 18, 2019August 22, 2019

One of the projects receiving support from the accelerator was developed by Charles Lieber, Mark Hyman Jr. Professor of Chemistry, who has invented polymer-like mesh electronics and a method of delivering the electronics by syringe injection into living organisms.

Advancing ingenuity

Five research projects with commercial potential receive sustaining funding through Harvard’s PSE Accelerator program

Science|

DateApril 28, 2016March 7, 2019

Experiments in learning

Researchers give grade-schoolers a glimpse of scientific methods

Campus|

DateJuly 3, 2014

Gashaw Clark ’14 (from left), K. Lanier Walker ’14, and Rebecca Ruskin ’13 prove that their jellied meat stock is stable enough to withstand direct flame without melting.

Sinking ice and hovering foams

Science & Cooking Fair gives undergrads taste of science and engineering

Science|

DateDecember 6, 2011

Harvard College Dean Evelynn M. Hammonds (from left), President Drew Faust, and cellist Yo-Yo Ma gathered onstage to help Harvard celebrate its 375th anniversary.

375th party under the umbrellas

Festive crowd wouldn't let weather dampen their spirits

Campus|

DateOctober 14, 2011May 21, 2019

“His ultimate goal is nothing less than repositioning applied mathematics as a way of thinking and transforming the concentration into a quantitative liberal arts degree. He makes applied mathematics inviting, engaging, and, for lack of a better word, hip,” said SEAS Dean Cherry A. Murray of Ledlie Prize recipient Michael Brenner.

Brenner awarded Ledlie Prize

Praised for ‘creative research ... dedication to teaching and learning’

Science|

DateFebruary 27, 2011September 10, 2019

Cells often move from one part of the body to another. It is known that cells accomplish these movements through internal cytoskeletal rearrangements that allow them to extend, retract, and divide. At some point during the migration, though, the new tissue settles into place and stops. "What we're really trying to get at is: Why do things stop moving?" said principal investigator David Weitz.

Cells flow like glass, study finds

Research looks at healing, cancer metastasis, embryonic development

Science|

DateFebruary 23, 2011

OTD has special teams dedicated to business development, intellectual property protection, and transactions. Researchers collaborated at Harvard University's Wyss Institute to develop a microbial fuel cells.

Guiding discoveries to the public

Harvard Office of Technology Development smoothes the process

Science|

DateFebruary 3, 2011March 5, 2019

Researchers at the Wyss Institute for Biologically Inspired Engineering are developing a technology that can get test results for sepsis in an hour. Researchers often have to pursue their riskiest projects on the fringes of more mainstream work, says Wyss Director Don Ingber. But the Wyss puts that risky work front and center, giving researchers the freedom to pursue ideas that would not make the cut for traditional grants from funders such as the National Institutes of Health.

Innovate, create

Innovation, creativity power fresh thinking at Harvard

Science|

DateFebruary 3, 2011April 15, 2019

To demonstrate this concentration gradient generator, created in the lab at SEAS, two dyes are injected at the top, and they travel through a maze of tiny channels. The configuration of the channels, the flow rate of the dyes, and the material properties of the chip all affect the amount of mixing that can take place. At the end of the maze, a predictable concentration gradient is produced.

It’s the ‘lab-on-a-chip’ model

Microfluidics Lab provides new core facility for undergraduate teaching

Science|

DateJanuary 25, 2011April 15, 2019

Cody Evans (left) and Sophie Wharton (center) explain to chefs from the Alicia Foundation in Spain about their project, "Parmesan Noodles." The trick was making pasta out of cheese.

At last, the edible science fair

Harvard students use imagination to stretch the limits of cuisine

News|

DateDecember 8, 2010March 19, 2019

The Postdocs

Amy Rowat - Exploring soft-matter physics from cell nucleus to flaky pie crust

Science|

DateApril 16, 2010June 14, 2019

Marrying high performance optics with microfluidics

Harvard researchers getting closer to fitting high performance lab on a chip

Science|

DateFebruary 16, 2010April 30, 2019

Researchers from Harvard's School of Engineering and Applied Sciences have come up with what they believe is a new way to model the formation of glasses, a type of amorphous solid that includes common window glass.

New wrinkle in old approach

Materials scientists find better model for glass creation

Science|

DateNovember 4, 2009

Materials scientists find better model for glass creation

Put new wrinkle in old approach

Science|

DateNovember 4, 2009

Drops in drops hold practical promise

Advance allows more precision than earlier techniques

News|

DateMay 5, 2005

Students develop system to fight TB

Classroom science translated into practical medical treatments

Health|

DateSeptember 26, 2002