Food sciences

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.

ETH Zurich is stepping up research and teaching in the field of food technology and nutrition. It is supported in this by the companies Givaudan, Bühler and Nestlé with initial funding of 5 million Swiss francs over six years. This funding includes the creation of a new professorship.