Category: News
Symposium – Feeding the microbiota 2025
Participate in the 10th edition of the microbiota symposium dedicated to exploring clinical and personalized nutrition through discoveries about the gut microbiota.
This symposium aims to bring together doctors, scientists, healthcare professionals, and industry players who share a common interest in the nutritional modulation of the microbiota and its profound impact on energy metabolism.
Cryogenic microscopy could help strengthen food security
“Our research provides the first visual proof, at the cellular scale, of how plants protect themselves against excess of sodium,” says Dr Priya Ramakrishna. Better understanding the mechanism and working out why some species are more tolerant to sodium than others could allow to develop new strategies to strengthen food security.
Shape the Future of Food: Apply to the EIT Food Seedbed Incubator 2025!
The Seedbed Incubator is a 6 month equity-free programme, which identifies and validates the commercial potential of Europe’s most promising IP-backed innovations, to launch sustainable and scalable Agrifood Tech ventures across Europe.
New Dietary Recommendations for Switzerland
A healthy lifestyle includes a balanced and varied diet. The Swiss Dietary Recommendations take a holistic approach: the consumption of fresh, healthy foods, an active lifestyle and sustainability. The Swiss Food Pyramid provides a visual aid for the Dietary Recommendations to help consumers put these into practice.
Building a blueprint of metabolic health – from mouse to human
The findings from EPFL scientists highlight potential pathways that could be targeted for therapeutic interventions, and underscore the importance of genetics in metabolic health. By translating these findings from mice to humans, the study paves the way for personalized approaches to managing and preventing metabolic syndrome.
RoboFood perspecive published in Nature Review Materials
Robots and food have long been distant worlds: Robots are inorganic, bulky, and non-disposable; food is organic, soft, and biodegradable. Yet, research that develops edible robots has progressed recently and promises positive impacts: Robotic food could reduce electronic waste, help deliver nutrition and medicines to people and animals in need, monitor health, and even pave the way to novel gastronomical experiences…
Scientists map biodiversity changes in the world’s forests
A group of EPFL and ETH Zurich scientists have mapped the biodiversity in forests worldwide. Their data, when combined with climate projections, reveal trends that could support ecosystem conservation and restoration efforts.
“This is the largest study of its kind in terms of scale and number of species. Our findings provide an overview of forest biodiversity across the entire planet, not just in regions that are already well-documented”, says Devis Tuia, professor at Environmental Computational Science and Earth Observation Laboratory
Open Exploration Workshop
Des représentants de l’agriculture, de l’industrie de transformation, du commerce, des partenaires académiques, des cantons, des communes, des citoyens et de la prochaine génération se mettront autour de la table pour créer un avenir alimentaire diversifié, résilient et durable.
SATW Food 4.0 – winners
This year’s call for proposals to promote innovative projects in the Swiss food system met with great interest. A panel of experts selected the six most promising projects from the 30 submitted, and we are happy to announce that 2 of the supported projects are from EPFL!
Internship at Givaudan
As an Intern in Science & Technology, in the Delivery Systems group, of Givaudan’s Taste & Wellbeing Division you will work on emulsions and other encapsulation systems related topics. You will work on the formulation of liquid and solid delivery systems, prepare them with different types of equipment and characterise them. This internship is limited to 6 months and is based in Kemptthal.