Massimiliano Di Ventra, Physicist at the University of California San Diego, will explain the basics of memcomputing, a new computational approach that uses memory for information processing and storage using the human brain as an analogy. The talk will be held in English and is open to the public.
In a packed Auditorium Maximum of the TU Berlin, during the opening of the 7th European Congress of Mathematics, ten EMS Prizes for outstanding young researchers were awarded to:
Marc Braverman (USA), Vincent Calvez (France), Guido De Philipps (Italy), Hugo Duminil-Copin (France), James Maynard (GB), Peter Scholze (Germany), Péter Varjú (Hungary), Thomas Willwacher (CH), Geordie Williamson (Australia), and Sara Zahedi (Sweden).
Centro di eccellenza per l’innovazione industriale, nasce dalla collaborazione tra le università di Trieste, Udine e la SISSA con il finanziamento di Miur e Regione FVG.
SISSA has just launched a new program for faster access to a PhD in condensed matter physics. The best students will be able to attend lectures at SISSA while still attending their last year of the Master course in Physics at the University of Trieste.
A complex study, lasting several years and involving work groups with specialties in various fields, has shown that a new material (a three-dimensional sponge made of carbon nanotubes) supports the growth of nerve fibers, bridging segregated neural explants and providing a functional re-connection.
A new study led by the International School for Advanced Studies (SISSA) of Trieste and published in PLOS Computational Biology adds detail to the theoretical models used in chromatin simulations and demonstrates that even when made up of a mixture of fibres with different properties chromatin does not alter its three-dimensional structure above a certain spatial resolution. This finding points to a need to improve on current techniques for experimental observation, which are characterized by a resolution that is still too low.
Despite the central role of food in our lives, research has done little to discover how food concepts are organized in our brain. A review carried out at the International School for Advanced Studies (SISSA) of Trieste sorts out the knowledge gained so far, relating it to the current theories of semantic categorization. This in-depth analysis provides a useful conceptual framework for future research and for putting the different theories to the test. The paper has just been published in Psychonomic Bulletin Review.