Our Alumni in the News
Paolo Nespoli (’88, ’89)
In December 2017, Paolo Nespoli (’88, ’89) returned to Earth after logging his 313th day in space. Nespoli has traveled to the stars three times, including a 159-day jaunt to the International Space Station back in 2010. With another Tandon alum as part of the space program, Charlie Camarda (’74), their extraterrestrial experiences are yet another example of our collective commitment to this planet and beyond.
Nina Freeman (‘15)
The year after she graduated, Nina Freeman (‘15) was named one of the most important young figures in the gaming world by Forbes magazine. This year the accolades mounted higher: her work appeared in a new exhibit at London’s Victoria & Albert Museum, and CNN recognized her as one of the “bold, provocative, and inclusive new faces of game design.”
John J. Farber (’57)
Marking the second largest ever acquisition of an Israeli-based enterprise, chemical executive and majority stakeholder John J. Farber (’57) sold the company Frutarom for $7.1 billion in cash and stock to major manufacturer International Flavors & Fragrances.
Arthur I. Bienenstock (’55, ’57)
Photon science pioneer Arthur I. Bienenstock (’55, ’57) received the 2018 Philip Hauge Abelson Prize given by the American Association for the Advancement of Science, in recognition of his promotion of diversity and inclusion in STEM and his efforts to improve public understanding of science.
Judea Pearl (‘65)
Judea Pearl (‘65), who garnered the A. M. Turing Award from the Association for Computing Machinery for his fundamental contributions to artificial intelligence, has released a new volume – The Book of Why: The New Science of Cause and Effect. A reviewer for The New York Times praised him for delivering a valuable lesson on the history of ideas along with the conceptual tools needed to judge just what big data can and cannot deliver, and concluded with the hope that in the future “programmers with the humanity of Professor Pearl will be in charge.”
Nicolas Vansnick and Carlos Ospina (‘13)
While still students, Nicolas Vansnick and Carlos Ospina (both ‘13) developed Squink, a tabletop machine that quickly and cost-effectively printed electronic circuit boards. Now their company, BotFactory, has announced an even more industry-changing product, the SV2, which boasts advanced hardware for printing, dispensing and assembly; stronger onboard computing power; quicker manufacturing time; and more.
Dan Guido (‘08)
Trail of Bits, a cybersecurity firm co-founded by former Tandon “hacker-in-residence” Dan Guido (‘08), recently launched a $100,000 fellowship aimed at supporting young researchers, with at least 50% of the awards reserved for minority and female-identifying candidates. (In other exciting news, over the summer the company sponsored a flavor at a popular ice cream truck, and matched every scoop sold with a donation to Girls Who Code.)
Myriam Sbeiti ('18)
Newly incorporated Sunthetics, co-founded by alum Myriam Sbeiti (along with Ph.D. candidate Daniela Blanco), is causing a major stir with its new technology. The team has discovered a way of using water, plant waste, and solar energy to manufacture nylon, instead of the fossil fuel currently used, and the process is proving intriguing not only to the fashion industry — which produces millions of tons of petrochemical- based nylon each year, thereby generating significant emissions of carbon dioxide — but to anyone in the broader chemical-manufacturing world seeking greener production methods.
Bertha Jimenez ('16)
Bertha Jimenez, who earned a Ph.D. in Technology Management and Innovation in 2016, is gaining national attention in recent days. High-profile trade publications and business journals alike are taking notice of RISE, the company she founded as a student. Even The New York Times is praising Jimenez’s idea to eliminate food waste by milling the spent grain produced by breweries into a nutritious and flavorful flour now being used in bakeries throughout the city. Chocolate, barley and dulce de leche poundcake; shortbread cookies; and fresh pasta are all on offer according to the Times, so you can indulge your gourmet side while helping to support more sustainable food practices.