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To make one design fit on business cards, trucks and buildings, you need to be an expert on the concept of scale. Featured: Trent Fleming, project manager, Sussman, Prejza & Company.
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Watch as a new model of sunglasses goes from design sketch to finished product.
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A 1000-day mission and six crew members, each needing four pounds of nutritious and tasty food per day. Variety is a must. That's what Dr. Michele Perchonok and other food science specialists and dieticians at NASA's Johnson Space Center are up against.
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Imagine 100 people coming to dinner. For Chef Dennis Burrage that means creating new and different recipes for a unique dining experience. How does he do it? He and his team use math to figure out the right amount of ingredients needed for their recipes.
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From having the right ingredients on hand for all 300 flavors to keeping the frozen treats at a frosty -30 degrees, the technicians at Ciao Bella Gelato Company have ice cream making down to a science.
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There’s more to running a restaurant than great food. The restaurant business is a perfect training ground for solving problems.
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Each person in the U.S. generates about 25 pounds of garbage a week. That means the nation's population produces nearly two hundred million tons of residential garbage every year. Fortunately, up to 80% of that can actually be recycled....
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MIT Professor Dava Newman is working on a new “second skin” space suit that could end the “bunny hop” once and for all. Introduce your students to a woman whose work could dramatically improve space exploration technology.
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Imagine 100 people coming to dinner. For Chef Dennis Burrage that means creating new and different recipes for a unique dining experience. How does he do it? For one thing, he combines his passion for great food with his background and lover for architecture.
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