Food sciences

A “cultivation battle” for legumes

Achim Walter believes increased cultivation of legumes would bring major benefits. But how to persuade farmers in Switzerland to make the switch?

Generating clean electricity with chicken feathers

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.

Ten billion mouths to feed by 2050

When it comes to feeding a growing population at a time of conflict and climate change, Mother Earth has a lot on her plate. To build a sustainable future we’ll need to return to a farm-to-table model, and that’s opening up vast and exciting avenues of research for scientists in an array of fields. In this special report, we explore some of the developments taking place in research labs and out on the farm.

Cacao “fingerprints” for better chocolate

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.

Valuable raw materials from olive waste

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.

Building muscle in the lab

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.

1

2 3 4

Page 1 of 4