According to a team of scientists from UC Merced, California’s 4,000 miles of irrigation canals lose 63 billion gallons of water each year to evaporation—a problem that could be solved by shading them with solar panels.
Asked to choose a superpower, few people would think “suction.” But it turns out that robots with suction hands can achieve superhuman sorting performance, a capability that could soon revolutionize e-commerce warehouses.
It’s no secret that Berkeley’s Bancroft Library houses a trove of ancient Egyptian papyri. But how did it end up there? The answer lies in reptile carcasses.
IN SEPTEMBER OF LAST YEAR, a startling headline appeared on the Guardian’s website: “A robot wrote this entire article. Are you scared yet, human?” The accompanying piece was written by GPT-3, or Generative Pre-trained Transformer 3, a language-generating program from San Francisco–based OpenAI, an artificial intelligence research company whose founders include Tesla billionaire Elon Musk and Berkeley Ph.D. John Schulman. “The mission for this op-ed is perfectly clear,” the robotic author explained to readers.
RICH LYONS SPENT TEN YEARS (2008–2018) as dean of Berkeley’s Haas School of Business, where he himself studied as an undergraduate, before being appointed the University’s first-ever chief innovation and entrepreneurship officer in January 2020.
RESEARCHERS AT BERKELEY’S DATA-INTENSIVE development lab are using big data to deliver aid to the world’s chronically hungry—a group that has doubled in size from 135 million to more than a quarter billion during the pandemic.
At the Alt: Meat Lab, housed in the Sutardja Center for Entrepreneurship and Technology, Berkeley students are developing plant-based alternatives to common animal products, including meat, dairy, eggs, and seafood. Under the tutelage of the Lab’s director and cofounder Dr. Ricardo San Martin, students study the basic principles of food science and collaborate on their own plant-based products.