ETH News

Nina Cabezas Wallscheid, Professor of Stem Cell Biology and Ageing, is researching the impact of nutrition on the human blood system. Her research team aims to identify the ideal diet for a long and healthy life.

Researchers at ETH Zurich have teamed up with the food industry to produce a whole-fruit variety of chocolate. This helps increase the value creation of cocoa farming – and is healthier.

Researchers at ETH Zurich have developed a protein-based gel that breaks down alcohol in the gastrointestinal tract without harming the body. In the future, people who take the gel could reduce the harmful and intoxicating effects of alcohol.

Sport and an interest in healthy eating took Martina Pfeiffer first to ETH Zurich and then to Swiss beverage producer Rivella. Her active lifestyle has always kept her at the top of her game.  

Turning unused waste from food production into clean energy: Researchers at ETH Zurich and Nanyang Technological University Singapore are using chicken feathers to make fuel cells more cost-effective and sustainable.

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.

ETH alumnus Fabian Unteregger is one of Switzerland’s most successful cabaret artists. But bringing people together and coming up with solutions is where his passion lies.

ETH spin-off Gaia Tech transforms waste from olive oil production into high-quality antioxidants for use in cosmetics or food. This turns waste into valuable raw materials.

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.

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.

ETH spin-off Nanoflex has developed a magnetically steerable catheter for quick and safe stroke treatment that no longer requires surgeons to be on site.

The growth in demand for fish and seafood is harming stocks and valuable ecosystems. In response, food technologist Lukas Böcker and food chemist Severin Eder are developing microalgae-based seafood substitutes in their joint Pioneer Fellowship project.

From genetics and personalised medicine to health insurance and climate change: at ETH Week 2021, 120 students from all degree programmes and from 31 countries grappled with the topic of “Health for Tomorrow”.

There is little to suggest we’ll be eating less meat any time soon. In the last post of 2020, Lukas Fesenfeld explains why a sustainable food supply system is still possible.

Immunologist Emma Wetter Slack develops innovative oral vaccines against pathogenic intestinal bacteria in farm animals – and against coronaviruses in humans.

ETH researchers are using synthetic biology to reprogram bacterial viruses – commonly known as bacteriophages – to expand their natural host range. This technology paves the way for the therapeutic use of standardized, synthetic bacteriophages to treat bacterial infections.

Algae and insects are rich sources of protein for humans and livestock alike. Getting them on restaurant menus and into animal diet formulations still requires a lot of work – but it’s worth the effort.

Climate change, global population growth and biodiversity loss are a threat to our food system. Four ETH researchers know how to produce, process and consume food more sustainably.

In the current episode, we are talking about the benefits for humans and the environment if more insects instead of meat end up on our plates.

To meet the soaring demand for sustainable protein, Lukas Böni and his start-up company Planted are developing a plant-based meat substitute. Their first product is ‘chicken’ made from peas – with both the texture and taste of poultry.

ETH Zurich and EPFL, in cooperation with their longstanding Swiss industry partners Bühler, Givaudan and Nestlé, are launching the Future Food Initiative. The initiative promotes innovative research approaches for sustainable food production. A select group of talented individuals will receive financial support made possible by CHF 4.1 million in donations from industry partners

The company Roland were unhappy with the quality of their gluten-free rusks. Fortunately Erich Windhab, a professor at ETH, was on hand to help.

ETH researchers have discovered a new method to design stable foams. Their findings could make beer froth and ice cream last longer – and revolutionise construction materials such as concrete.

“Naturalness” is a construct – but according to a new study from the ETH Consumer Behavior group, a product’s success on the food market is primarily defined by whether or not consumers perceive it as natural.

ETH researchers have created an effective weapon against the plant disease fire blight and a new method for detection of Salmonella. Both are based on particular viruses that attack only one species of bacteria.

Digitalisation is drastically changing the agro-food sector. Though this is not the first time that we face technological disruption, the speed and scale of change is greater than ever before. How can we move forward responsibly?

Whey protein nanofibrils loaded with iron nanoparticles: ETH researchers are developing a new and highly effective way of fortifying iron into food and drinks.

Bacteria able to shed their cell wall assume new, mostly spherical shapes. ETH researchers have shown that these cells, known as L-forms, are not only viable but that their reproductive mechanisms may even correspond to those of early life forms.

Conventional livestock farming alone cannot meet the world population’s growing demand for protein. Alexander Mathys, Professor of Sustainable Food Processing, is seeking out the most sustainable alternatives.

The latest study by researchers from ETH Zurich and the University of Zurich suggests that excessive consumption of fatty foods could severely disrupt the development of the prefrontal cortex in the maturing brains of young people. This could potentially lead to cognitive defects in later adulthood in areas such as learning and memory, personality and impulse control.

Westliche Kulturen verbinden Insekten eher mit Gefahr und Verdorbenem statt mit Essbarem – obwohl sie nachhaltige Proteinlieferanten wären. Wie können wir Insekten für Europa kulinarisch attraktiver machen, so dass die Menschen ihren Ekel überwinden?

Proteins are an essential part of a healthy diet, but supplying sustainable and sufficient high-quality protein is increasingly challenging. This is due to population growth, changing dietary patterns in favour of meat on the demand side, and a problematic reliance on unsustainable production on the supply side.

Colon cancer cells that are pretreated with an ingredient found in cruciferous vegetables are more likely to be killed by a cancer drug that is currently in development, found ETH scientists. This is one of only a few examples of a food ingredient that, in moderate amounts, has a positive influence on the efficacy of a cancer drug.

ETH scientists are researching the unusual secretions of the hagfish. Over the next three years, the researchers will try to find out how this natural hydrogel can be harnessed for human use.

ETH biomechanic Sabrina Badir impressed the jury at the international ideas competition Falling Walls Lab. She developed a device that can determine the risk of a premature birth.

Ruedi Aebersold, Professor of Systems Biology, is one of the world’s leading researchers in proteomics. In the last few years, he has developed the proteomics method together with a team of international researchers to such an extent that doctors and clinical researchers can now use this technique as a tool. In an interview with ETH News, the professor at ETH Zurich and the University of Zurich explains how information from proteins can advance what is commonly known as personalised medicine.

The product range in our shops is constantly changing. But who decides what goes on sale? What processes are hidden behind the products we buy?