Weekly 'Pulse' Issue 14
Our weekly round-up of thought-starters, opportunities & ideas...
Scientists in the UK have developed a disposable USB-based testing solution for the HIV virus that can test a patients 'viral load' and monitor the effectiveness of treatment anytime, anywhere, without lengthy delays or the need for complex lab equipment. Simply by adding a drop of blood to the unit and plugging it into the USB port of a standard computer, the system can analyse and deliver diagnostic results with 95% accuracy in just 30 minutes.
How could we harness the power of consumer electronics to bring diagnosis and treatment beyond the confines of surgeries and labs... and make medicine more accessible to anyone, anywhere?
Augmented Audio Experiences
Smart earbuds producer Doppler Labs is setting the stage for a new approach to augmented reality. Rather than distracting users from the world around them, Doppler's focus in on delivering contextual audio that allows you to tune out unwanted sound, dial up the noise around you that actually matters, and overlay secondary audio to enhance what you're already experiencing in real-time.
A raft of new partnerships with creative institutions in the US is set to demonstrate how their technology could transform the way we engage with live events in the future, as their connected earbuds 'Here One' are deployed to create experimental, augmented audio experiences that amplify engagement with the live action at hand - tuning out the distraction of ambient noise, delivering personalised real-time audio content.
Read more at: https://goo.gl/CCHCvy
How could we better deploy new wearable tech to enhance our experience of the physical world as opposed to distracting us with virtual alternatives?
Processed foods are set for a nutritional-boost with Nestle announcing that they have found a way to cut down the sugar in their products by up to 40%. By restructuring the molecules in natural sugars, their scientists have created a 'hollow', faster-dissolving sugar crystal that allows them to reduce the total amount in their recipes without compromising the taste of the final product.
How could we deliver better-for-you products by re-designing the raw ingredients that form the foundation of our most common 'treat' foods?