A team of scientists from the HSE Centre for Cognition & Decision Making has studied how food flavours affect brain activity, facial muscles, and emotions. Using near-infrared spectroscopy (fNIRS), they demonstrated that pleasant food activates brain areas associated with positive emotions, while neutral food stimulates regions linked to negative emotions and avoidance. This approach offers a simpler way to predict the market success of products and study eating disorders. The study was published in the journal Food Quality and Preference.

Researchers at HSE University and MIPT have investigated how the composition of electrons in a superconductor influences the emergence of intertype superconductivity—a unique state in which superconductors display unusual properties. It was previously believed that intertype superconductivity occurs only in materials with minimal impurities. However, the scientists discovered that the region of intertype superconductivity not only persists but can also expand in materials with a high concentration of impurities and defects. In the future, these superconductors could contribute to the development of highly sensitive sensors and detectors. The study has been published in Frontiers of Physics.

Researchers at HSE MIEM have successfully demonstrated the effective operation of a 6G wireless communication channel at sub-THz frequencies. The device transmits data at 12 Gbps and maintains signal stability by automatically switching when blocked. These metrics comply with international 6G standards. An article published on arXiv, an open-access electronic repository, provides a description of certain elements of the system.