News : nanotech

February 03 2020

Skyrmions ten times faster than Usain Bolt

  • News
  • Research
A team of researchers from Spintec, Institut Néel, and CNRS obtained the high-speed motion of skyrmions in a three-layered platinum/cobalt/magnesium oxide material, setting a record of 100 meters per second. Even more impressive: the record was achieved at low current densities and at ambient temperature! The key? Layers just a few nanometers thick, synonymous with […] >>

February 03 2020

Heliaus project will help bring infrared to autonomous vehicles

  • Innovation & Society
  • News
  • Research
Tomorrow’s autonomous vehicles could use infrared (IR) imagers to scan the road and surrounding environment. The EU Heliaus project, coordinated by LYNRED*, is investigating the potential of this technology. The project’s eleven partners, which include Leti, will receive EU funding of more than €8 million over three years. Ultrasound, radar, LiDAR, and visible-light cameras are […] >>

February 03 2020

Germanium laser operates at record low temperature of 273 K

  • News
  • Research
Researchers from IRIG and Leti joined forces with a team from Switzerland* to obtain lasing at temperatures as low as 273 K (0° C) using a slightly deformed germanium/tin (GeSn) alloy resonator. Emission in the infrared spectrum is generated by optical pumping. This achievement marks a new advance toward germanium lasers integrated on silicon. The […] >>

February 03 2020

Astrophysics: IRIG technologies used to cool DESI sensors

  • Innovation & Society
  • News
  • Research
IRIG’s pulse tube cryocoolers were developed in the early 2000s and transferred to Thales in 2005. But the tiny devices are still making news! The 30 sensors that make up the DESI* spectroscope, which will create a giant map of the sky, is cooled by the cryocoolers. Five years from now DESI will have produced […] >>

December 03 2019

Wine, cheese, and raspberries on the olfactory biosensor menu

  • Industry
  • News
  • Research
Researchers at IRIG joined forces with a team from Dijon to develop olfactory biosensors capable of fixing and recognizing the aromatic compounds in cheese (hexanoic acid), wine (hexanal), and raspberries (ß-ionone). The researchers designed and tested several genetic variants of proteins from the rat olfactory system for the biosensors. Although their research is still at […] >>
More information
X