Eating smarter
Annette Oxenius
Vice President for Research ETH Zurich
Nutritional advances
Agriculture and food are closely linked to some of the world’s most pressing challenges. With their greenhouse gas emissions surpassed only by those of the energy sector, the systems in these two industries are therefore in urgent need of climate-conscious and regenerative approaches.
Researchers at ETH are tackling the issues day by day, developing solutions that include drought-resistant crops, alternatives to animal proteins and advances in smart farming. Yet new technologies only have impact when they reach the market and gain acceptance – which is why ETH works in close partnership with industry at both local and global level.
In the following stories, you’ll encounter innovations at every stage of their development: some still taking shape in ETH labs, others already out in the field or on supermarket shelves. Also crucial to the success of these stories were our valued donors.
Feeding the next generation
By developing processes that transform foods, ETH assistant professor Patrick Rühs finds edible solutions for changing needs. read more
Finger on the pulse
Curiosity, persistence and a keen sense of what’s feasible – this is Anik Thaler, whose start-up Fabas is developing plant-based foods that include local hummus and protein extracts made from fava beans. read more
© Paul Scherrer Institut PSI / Markus Fischer
”Success carries responsibility“
As a professor at ETH Zurich and laboratory head at the Paul Scherrer Institute (PSI), Roger Schibli shapes radiopharmacy. In this conversation, he explains why he believes philanthropy is an expression of academic responsibility. read more
© Paul Scherrer Institut PSI / Markus Fischer
Food for thought
In agriculture and food, too, sharp minds who have studied and conducted research at ETH Zurich are questioning the status quo. Some take the leap into entrepreneurship, either independently or supported by donors. read more
Andrea Bach on curiosity, ice crystals and plant-based foods
She studied Food Science at ETH Zurich, supported by an Excellence Scholarship. After gaining experience in industry, Andrea Bach has now returned to ETH, where she is pursuing a doctorate in Patrick Rühs’s group and exploring new approaches to food processing. read more
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