ETH News

Verena Zimmermann is convinced that it is too simplistic to view people solely as a risk factor in cyber security. Rather, the special abilities of users should be utilised in a targeted way in order to increase cyber security.

People are already being forced to flee the consequences of climate change to an alarming extent in the Global South, says Jan Freihardt. He believes, however, that Europe's fear of mass climate migration is exaggerated, since international migration has other root causes.

On 2 December, Andreas Fischlin will give his farewell lecture. Time for a profile of the systems ecologist who fought against climate change at the highest political level.

Sleep problems have become a widespread issue. In a new popular science book and in an interview with ETH News, ETH sleep researcher Caroline Lustenberger describes the do’s (and don’ts) for when you can’t get to sleep.

The prize for the most promising invention of the past year goes to Marie Amélie Perrin and Victor Mougel. They have developed a method that enables rare earth elements to be efficiently recovered from electrical waste.

Since the 1980s, it’s been known that a mysterious contaminant forms in chloraminated drinking water, but only now has a Swiss-American research team been able to identify the unknown product in US drinking water systems.

Four women and four men successfully applied for Starting Grants from the Swiss National Science Foundation via ETH Zurich.

Vice President of Research Christian Wolfrum is leaving ETH as of 1 July 2025 to take up a new academic challenge: he is to become Deputy President and Provost responsible for all academic matters at Nanyang Technological University, Singapore (NTU Singapore).

The coloured Cube has been around for 50 years. Its inventor, Ernő Rubik, celebrated his 80th birthday this year. At the invitation of the ETH Department of Mathematics, he spent some time in Zurich to discuss the fascination of the Rubik’s Cube with researchers, students and children.

Researchers at ETH Zurich have discovered a mechanism behind the yo-yo effect: fat cells have a memory that is based on epigenetics.