Keeping Up with Changing Tastes
IBM has been trying to demonstrate how its Watson computer can be useful in a number of fields. Earlier this year, it delved into the realm of cuisine. Watson ingested notes taken
Bradd C. Hayes is the active editor of this blog.
IBM has been trying to demonstrate how its Watson computer can be useful in a number of fields. Earlier this year, it delved into the realm of cuisine. Watson ingested notes taken
Guy Carpenter, a reinsurance brokerage firm, recently published a report highlighting emerging risks facing the (re)insurance sector. One of the three emerging risks identified was cyber risk. The other two risks were
“Online influentials who provide sole or ‘exclusive’ influence over consumers are the most valuable to companies,” reports Robert Berkman. [“Valuing Influentials Means More than Just Counting Connections,” MIT Sloan Management Review, 10
Every designer dreams of seeing something go from the drawing board to reality – that is, designing and building something from the ground up. This is just as true for urban designers
Retailers and manufacturers never like to see products returned; but, it happens. Evan Schuman contends, “One of the worst parts about managing retail businesses is dealing with unknown future returns.” [“Can Some
“Every step in the big data pipeline is raising concerns,” writes Cynthia Dwork, Principal Researcher at Microsoft Research. and Deirdre K. Mulligan, an is Assistant Professor of School of Information at Berkeley
“Physicists have discovered a jewel-like geometric object that dramatically simplifies calculations of particle interactions and challenges the notion that space and time are fundamental components of reality,” writes Natalie Wolchover. [“A Jewel
In a recent two-part series entitled “Getting Kids Hooked on STEM Subjects” [Part 1 and Part 2], I discussed how important it is to get children involved in science, technology, engineering, and math
Earlier this year “more than 200 executives from leading consumer goods and retail organizations” came “together to focus on how, through a set of collaborative initiatives, the industry can continue to bring
Back in the fall of 2000, three researchers, Lawrence L. Garber, Jr., Eva M. Hyatt, and Richard G. Starr, Jr., conducted a study on “The Effects of Food Color on Perceived Flavor.”
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