The need to balance energy demands, economic growth, climate change mitigation and access to affordable and clean water animated discussions at this year’s annual retreat for Princeton E-ffiliates Partnership, the corporate affiliates program administered by Princeton University's Andlinger Center for Energy and the Environment.
Energy & Environment
Prof. Eric Wood and his team of Princeton engineers have deployed their advanced drought and flood risk monitoring program for environmentally vulnerable regions like Niger and other areas in Africa and in Latin America. The program assimilates weather data that are plentiful but hard to analyze for those on the ground.
A delegation of Princeton faculty members — including Dean of Engineering Emily A. Carter and Lynn Loo, director of the Andlinger Center for Energy and the Environment — took part in and led discussions on major global issues at the annual meeting of the World Economic Forum that concluded Friday, Jan. 20, in Davos, Switzerland.
Researchers developed a technique in which nanoscale perovskite particles self-assemble to produce more efficient, stable and durable perovskite-based LEDs.
Energy and environmental experts at a recent Princeton University gathering grappled with fundamental questions about how to build a stronger infrastructure and proposed solutions for providing and using energy and water more efficiently.
Scientists from Princeton, Stanford and Ohio State universities, as well as the Lawrence Berkeley National Laboratory, have identified the specific attributes of abandoned wells that leak significant amounts of methane, which could help state governments prioritize which wells to repair.
Recent upgrades in imaging and fabrication facilities for atomic-scale research have made these labs among the best in the world and perhaps unique in their "one-stop-shop" combination of analysis and fabrication.
Running a fusion reactor is like holding part of the sun in a bottle its heart is a raging storm of particles trapped in a magnetic field.
To translate this storm’s power into a practical energy source, scientists will have to harness and control the reactor by adjusting the twists and flows of its superheated particles.
“Plasma can destabilize in milliseconds,” said Egemen Kolemen *08, an assistant professor in mechanical and aerospace engineering and the Andlinger Center
In the summer of 2015, a freak cold front swept across the Andes and poured rain that triggered flash floods across parts of Peru and northern Chile. The floodwaters overflowed streambeds and sent mudslides roaring through rural communities. In the aftermath, the Chilean government estimated that more than 27,000 people were displaced.
In Africa, where countries strive to expand agriculture to keep up with growing populations, data is a key element in mapping plans to provide food for billions.
Despite improvement in agriculture in many African countries, urban population in the continent has tripled over the past 30 years, leading to a net decrease in key food exports. The African Union estimates that 80 percent of farms in Africa are family-run operations less than five acres.
This can make it extremely difficult for g
When Ben Sorkin put on his racing suit and helmet, he knew the moment he waited over two years for had finally come. His teammates helped strap him into the driver's seat. For the first time, he would be energizing their electric car for its very first run around a race track.
Despite ample evidence that Atlantic hurricanes are getting stronger, Princeton University-led research found that people's view of future storm threat is based on their hurricane experience, gender and political affiliation. This could affect how policymakers and scientists communicate the increasing deadliness of hurricanes as a result of climate change.
A study led by Princeton University researchers shows that weather patterns tied to climate change may increase the severity of algal blooms by changing how soil nutrients leach into the watershed.
"Materials really do change society," says materials institute director Craig Arnold in a recent interview. "They change the way we think about and interact with the world, how we use objects, and how we create things. That is why I like teaching it."
In the course, "Science, Society and Dinner," first-year students learn the basics of knife skills, sautéing and palate education; they learn about the water cycle, sustainable agriculture and the biochemistry of taste — and how they all fit together.