News from EPFL and abroad

Engineering solutions for kitchen challenges

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Crafty engineering can help solve many problems, including those we face in our own kitchens. At EPFL’s Institute of Mechanical Engineering, students from three laboratories tackled some of the most common kitchen challenges as part of the first Kitchen-Inspired Engineering contest.

Marianna Fenzi to join EPFL for Future Food project

Marianna Fenzi is currently a visiting research scholar at the University of California, Berkeley in the United States. On December 15, she will join the Lab for the History of Science and Technology (LHST), led by Professor Jérôme Baudry, for a three-year research project on agrobiodiversity. 

Le boom des protéines à base de plantes

Christian Nils Schwab, IFNC Executive Director, was invited by the Swiss National Radio (RTS) to talk about the plant-based proteins market in Switzerland.

A new initiative to enhance innovation in food and nutrition

The Swiss Canton of Vaud, EPFL, the Swiss Hospitality Management School in Lausanne (EHL Group) and Nestlé have joined forces to develop and promote a global innovation ecosystem on food and nutrition. The initiative will be launched in 2020 as the “Swiss Food & Nutrition Valley”, with the aim to further attract talent, start-ups and investment to the region.

ADM joins the Integrative Food & Nutrition Center

Since September 2019, ADM, one of the world’s leading agricultural processors and food ingredient providers, is part of the IFNC family. The company joined the center as an active member, marking the beginning of a fruitful collaboration.
“It is a privilege for us to welcome ADM as an active member of the Integrative Food & Nutrition Centre. ADM is a large group with an impressive history. In the recent past, the company has made significant acquisitions in the field of nutrition, boosting their innovation capabilities in this field. We are proud about their choice to collaborate with EPFL and we look forward to a mutually enriching collaboration.” – Christian Schwab, IFNC Executive Director.

News from abroad

A plastic-like packaging made from fish skin and algae

Unlike some “compostable” plastics, which need to be processed in an industrial composting facility to break down, the new material can break down in a backyard compost bin.

This world map rates countries by the sustainability of their food systems

Food systems are going to need to be resilient to withstand climate change’s effects on agriculture. Looking at 20 factors, researchers now have a big picture about which countries are most under threat.

Could chickpea milk be the next oat milk?

Soon enough, your local barista could be asking if you’d like chickpea milk in your latté.