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Ericsson Buys Niche AI workforce, Deepens Indian Centre

EricssonEricsson has acquired workforce of Niche AI for its Bengaluru-based artificial intelligence centre under undisclosed financial details. Ericsson is looking for more buyouts to build a team of 150 high-tech engineers for India operations this year, a senior company official said.

The company started India wing of Global Artificial Intelligence Accelerator (GAIA) last year to develop open source solution to modernise telecom network, using AI and machine learning.

“We are looking at both organic hiring, one by one through recruitment off the market, as well as what you might call as inorganic, which is more through acquisitions and acquihires (acquiring only talents). One such company that we have acquired is Niche AI,” Sanjeev Tyagi, Head of Ericsson R&D Bengaluru told.

Ericsson has plans to have a team of around 300 highly qualified engineers in GAIA by end of 2019 of which half are expected to be located in India.

“We continue to be on our target and towards our objective we have hired more than 75 engineers between Bangalore and Chennai and with a couple of dozen more expected to join in the coming months and we continue to recruit actively,” Tyagi said.

The company is acquiring talents from companies for GAIA and not their assets like patents, clients etc.

“The exponential growth in IoT devices will mean that the traditional methods of managing networks are no longer going to scale and that is an area where we are going to need self-organizing, self-healing, self-governing networks using AI and ML. We’re also looking at leveraging machine learning techniques to optimize the volume of signalling needed between a 5G handset and the radio base station so as to conserve battery life,” Tyagi said.


Niloy Banerjee

A generic movie-buff, passionate and professional with print journalism, serving editorial verticals on Technical and B2B segments, crude rover and writer on business happenings, spare time playing physical and digital forms of games; a love with philosophy is perennial as trying to archive pebbles from the ocean of literature. Lastly, a connoisseur in making and eating palatable cuisines.

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