Ernesto Di Maio

@khademh good luck

After an incredible journey at the Terasaki Institute, I'm excited to announce that I'm stepping into a new chapter focused on entrepreneurship at the intersection of AI and real-world impact. Over the past few years, I've found myself increasingly captivated by the transformative potential of artificial intelligence. What started as curiosity has evolved into a deep conviction about AI's capacity to reshape how we approach fundamental challenges. I've immersed myself fully in understanding not just the technology itself, but how we can harness it to create meaningful change in the world. I believe we're at an inflection point where AI can unlock solutions that were previously out of reach, and I'm thrilled to be part of pushing these boundaries forward. I've already begun this entrepreneurial journey and am energized by what's ahead. I'll be sharing more updates as things develop, and I'm looking forward to building something transformative. For anyone interested in connecting about AI, entrepreneurship, or potential collaborations, please feel free to DM me. I'm always eager to connect with others who share this passion for leveraging technology to make a difference. Here's to new beginnings and the exciting challenges ahead!

@ManySkills1701 chiaro.

@sten8_ Sì, mi riferivo alla reazione di altri spettatori del programma che trovavano ridicola la tesi della mezz'ora. Ho postato direttamente la ricerca perché mi pare molte critiche derivino dal non aver nemmeno realmente capito la domanda proposta nel quiz.

Per gli scettici: lo studio dell'Università Federico II di Napoli, espressamente menzionato dagli autori, riguardo il tempo di cottura per un uovo sodo perfetto. Eventuali incredulità vanno indirizzate all'ateneo, non agli autori. unina.it/-/66935255-per… #LEredità

@ManySkills1701 ah, ti riferivi agli autori del programma, non del lavoro scientifico…

@ManySkills1701 non ho capito (sono uno degli autori)

@ibrahim5aad I am sure some restaurant in the world already offers periodically cooked eggs

me at restaurants when they ask how I like my eggs: well… *pulls out a copy of the ‘periodic cooking of eggs’ paper from my bag*

@Macrotouristic @sjforman @sdamico 2 min at 100C and then at 30C, repeat 7 times. You can stretch the method the way you like, e.g., second T = 40C if you prefer a more structured yolk, or change the cycle time, e.g., the more numerous, the more rigid everything is. be precise with T and time

@sjforman @sdamico I’m having a hard time pulling what the optimal time in hot and cold water is from this paper what is it?

@sdamico, can Impulse hold a pot of water at a steady 30°C (86°F)? Asking in light of groundbreaking egg news published yesterday in Nature Communications Engineering...

@ironick I totally agree.

Sounds great, but the 32 min cooking time (2 min hot then 2 min cold repeated 8 times) cries out for automation. When will the first periodic egg appliance hit the market?!

@LegoWorldNews I don’t have a mustache but I think Emilia is perfect and so is the team! thanks for the post and the drawing, you made my day!

Scientists have developed a new method called "periodic cooking" to boil eggs perfectly by alternating between boiling water and cooler temperatures for 32 minutes - ensuring the white and yolk are cooked to perfection, with better texture and nutritional value.

@GrissSantiago gracias a ti! perfect interview for a scientist to mimic and learn from

Gracias Tec Science ☺️

Marcellì, te li tieni lo stesso, perché non parli? #Berlusconi

@SirDistruggere falla vedere ad un vulcanologo e ti dirà che non è così sbagliata

Volevo dirlo io, perché la maggior parte della gente (anche in Campania) è convinta che il cratere sia tutta quella zona del disegno, quando poi in realtà sta solo sulla cima a destra che è appunto il Vesuvio.

@MicheleGalizia7 wow, che gioia!

It’s official! I was granted Tenure and Promotion to the rank of Associate Professor. Acknowledgments are in order to my Group members, Mentors and Collaborators. For general info, tenure is not a point of arrival, but a starting point, where new (self-)expectations are set.

@LastQuake sentito, lieve

👉#Napoli (ora locale 07:54:46). Hai avvertito il terremoto? Condividi la tua esperienza: 🌐m.emsc.eu Le tue osservazioni aiutano a comprendere gli effetti del terremoto.🙏

#Earthquake (#terremoto) possibly felt 8 sec ago in #Italy (detected from @SismoDetector). Felt it? Tell us via: 📱emsc-csem.org/service/applic… 🌐m.emsc.eu 🖥emsc-csem.org ⚠ Automatic crowdsourced detection, not seismically verified yet. More info soon!

@MicheleGalizia7 bravo, Mike!

Earlier today Dr. Joseph Harroz announced that I have been awarded the President's Associates Presidential Professorship in Chemical, Biological and Materials Engineering. I’m humbled by the great honor He bestowed upon me. This would not have been possible without my Students.

@antoniopolito1 @Stefano58988878 “è solo una proposta” sminuisce troppo, mi perdoni. Anche solo un’ora del parlamento in cui non si occupano dei veri problemi è una offesa a noi tutti.

@Stefano58988878 Quella è solo una proposta, up to now

In una settimana l’Italia ha proibito i cibi sintetici e l’intelligenza artificiale. Resiste la teoria copernicana

@antoniopolito1 @Stefano58988878 100 mila € di multa. non so a quale infrazione confrontarla, ma mi sento inerme e sconcertato di fronte a tale incompetenza.

@BenjiCTurnbull for the same reason I give appointments at odd numbers, 10:01 instead of 10:00

@GrissSantiago @formafoods @_ATLab @IngenieriasTec @TecScience_ wow, congrats!

So grateful and excited to be the first recipients of the Romulo Garza Award in the category of Research that leads to Entrepreneurship! A huge motivation to our startup @formafoods and lab @_ATLab @IngenieriasTec @TecScience_ Deep thanks to the Garza family for their generosity

📌 21 febbraio17:30-Villa Fernandes #Portici Il prof. Ernesto Di Maio, ordinario di Scienza e Tecnologia dei #Materiali della #FedericoII ci parlerà delle schiume e della correlazione con la #pizza insieme all'ing.Dario Condurro, manager de L'Antica Pizzeria Da Michele. A domani!

@AndreC198 Williams–Landel–Ferry

name a more iconic trio, I’ll wait