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20.07.2017 | WFSC

WFS Summer School a success in Stellenbosch, South Africa

How do we make change happen in the food system? This was a key question at our summer school this month in Stellenbosch, South Africa. 25 students and young professionals from 17 different countries explored food systems in transition during two exciting weeks of discovery and innovation. Read more 

20.07.2017 | WFSC

WFSC visits ETH Agri-Food Alumni

WFSC Dr. Eduardo Pérez and Prof. Alexander Mathys, Sustainable Food Processing, present at inaugural meeting of ETH Agri-Food Alumni. Read more 

19.07.2017 | WFSC

Screening of Food Evolution documentary

The Semper Aula was packed last Thursday for our screening of the new documentary Food Evolution. The public film screening was followed by a panel discussion with food system experts, moderated by ETH doctoral student Devang Mehta. Read more 

19.07.2017 | WFSC

Eating tomorrow

WFSC Project Manager Dr. Anna Katarina Gilgen was invited as a keynote speaker at the St. Gallen Nature Museum in the framework of Helvetas’ special exhibition “We Eat the World." Read more 

19.07.2017 | WFSC

Public lecture on effects of weather shocks on migration

WFSC held a public lecture focused on the effects of weather shocks over food producing regions with keynote speaker Prof. Wolfram Schlenker. Read more 

12.07.2017 | Maja Schaffner

Obstacle course for caterpillars

Spines and thorns keep hungry mammals at bay – or at least, that's the conventional wisdom. However, ETH researchers have now shown that spiky growths on plants make life difficult for caterpillars too. This finding could be important for crop breeding. Read more 

11.07.2017 | WFSC

E4D project underway

Successful kick-off meeting for the project "Insect production from biowastes for animal feeds" held last week by Moritz Gold, doctoral student in the group of WFSC member Prof. Alexander Mathys, Sustainable Food Processing. Read more 

05.07.2017 | Norbert Staub

Naturalness as a success factor

“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. Read more 

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Fri Jul 21 20:55:32 CEST 2017
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