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Business Data Science Course 1/6: Introduction

#artificialintelligence

This is the first lecture of Business Data Science Course, an introduction to Data Science for people with business background on real world use cases. He did his PhD in Paris at Universite Pierre et Marie Curie, then became a Research Fellow and a lecturer at the University of Oxford. After returning to Poland, he took up research on artificial intelligence and mathematics, and founded a technological group ulam.ai, Within the group he co-founded multiple AI ventures ranging from logistics to the fashion market, and using cutting-edge technologies.


Editing 'bad' gluten out of wheat makes it safer for coeliacs

New Scientist

PEOPLE forced to avoid gluten could soon have their bread (and cake) and eat it. Now there are strains of wheat that do not produce the forms of gluten that trigger a dangerous immune reaction in as many as 1 in 100 people. Because the new strains still contain some kinds of gluten, though, the wheat can still be used to bake bread. "It's regarded as being pretty good, certainly better than anything on the gluten-free shelves," says Jan Chojecki of PBL-Ventures in the UK, who is working with investors in North America to market products made with this wheat. Gluten is the general term for all the proteins in wheat and related cereals.


Genetically-modified wheat used to make coeliac-friendly bread

New Scientist

People forced to avoid gluten could soon have their bread (and cake) and eat it. Now there are strains of wheat that do not produce the forms of gluten that trigger a dangerous immune reaction in as many as 1 in 100 people. Because the new strains still contain some kinds of gluten, though, the wheat can still be used to bake bread. "It's regarded as being pretty good, certainly better than anything on the gluten-free shelves," says Jan Chojecki of PBL-Ventures in the UK, who is working with investors in North America to market products made with this wheat. Gluten is the general term for all the proteins in wheat and related cereals.


Would 'good gluten' foods work for people who eat gluten-free?

New Scientist

A team in Spain is creating strains of wheat that lack the "bad glutens" that trigger the autoimmune disorder coeliac disease. But breads, cakes and pastas made from these strains might also appeal to people with non-coeliac gluten sensitivity, and those who think gluten-free diets are healthier. A small trial in 20 people with "gluten sensitivity" has shown that they can tolerate bread made with this special wheat, says Francisco Barro, at the Institute for Sustainable Agriculture in Cordoba, who is creating the new strains. However, the results from this tiny trial have not been published yet. What's more, Barro acknowledges that the idea that some people cannot tolerate gluten is controversial.


Sophia is not AGI (Ben Goertzel)

#artificialintelligence

Ben Goertzel is one of the most interesting minds in the artificial intelligence community. He is the founder of SingularityNET, designer of OpenCog AI framework, formerly a director of the Machine Intelligence Research Institute, Chief Scientist of Hanson Robotics, the company that created the Sophia Robot. He has been a central figure in the AGI community for many years, including in the Conference on Artificial General Intelligence. Subscribe to this YouTube channel or connect on: - Twitter: https://twitter.com/lexfridman