Food sciences

Using a new analytical method, ETH Zurich doctoral student Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly. This forms the basis for controlled fermentation – and high-quality chocolate.

A new method allows large quantities of muscle stem cells to be safely obtained in cell culture. This provides a potential for treating patients with muscle diseases – and for those who would like to eat meat, but don’t want to kill animals.

Researchers at ETH Zurich and the Carnegie Institution for Science have shown how nitrogen fertiliser could be produced more sustainably. This is necessary not only to protect the climate, but also to reduce dependence on imported natural gas and to increase food security.

A nature-based economy that regenerates ecosystems and stops species extinction? Christoph Küffer believes this is possible if we strengthen ecology in research and education and make ecological expertise a basic skill for society.  

For the first time, farmers in the Philippines have cultivated Golden Rice on a larger scale and harvested almost 70 tonnes of grains this October. This nearly never-ending story began at ETH Zurich.