News

  • Drones and the law

    26-10-2022

    They can do it already: deliver pizzas and medicines, inspect windows for cleanliness, monitor crowds. And all that autonomously, without a human driver. But how do you ensure that drones comply with laws and regulations? Professor of Private Law and technology expert Gijs van Dijck translates legal rules such that drones can understand and implement them.

  • fons coomans

    Are human rights of future generations our concern?

    03-10-2022

    After years of meaningful work at our university, Prof. Fons Coomans gave his farewell address to the Faculty of Law on 2 September, where he examined important human rights questions. How do they impact our daily lives? And how do they affect people on a personal level? Will future generations still have human rights?

  • law_modderman_was_professor_of_criminal_law_in_leiden

    Congratulations to Hannah Brodersen who has been awarded the Modderman Prize 2022

    16-09-2022

    Hannah Brodersen, currently working as a postdoc at the Université de Neuchâtel (Switzerland), was awarded the Prize for her Doctoral thesis ‘Longer than life: How the ICTY strengthened the rule of law in Bosnia and Herzegovina and Serbia’.

  • ruben knehans

    Mad or bad: can we tackle aggression with brain stimulation?

    01-08-2022

    It could come straight out of Stanley Kubrick’s dystopian movie A Clockwork Orange: using direct brain stimulation to reduce aggressive behaviour. For PhD student Ruben Knehans, it’s his daily business. Aside from the medical complexity, it raises all sorts of questions. Is it ethical, for example, to modify someone's behaviour? Can you justify imposing brain stimulation on convicts under criminal law? How to set rules and standards? Ruben tries to answer these questions in his PhD research at UM’s Faculty of Law.

  • kaijonas

    Rainbows and brains

    30-06-2022

    Professor Kai Jonas is the Faculty of Psychology and Neuroscience’s first chair of “Applied Social Psychology with special focus on LGBTQI+ Diversity and Health”. In the run-up to his inaugural lecture, he reflects on difficult conversations, progress, and how he uses psychology to tackle the still very relevant challenge of HIV.

  • mark_post

    Mark Post's mission: cultured meat

    03-12-2021

    Mark Post is a man on a mission. The environmental damage caused by livestock farming is far too great and must be dramatically reduced. His contribution? Cultured meat. These days, he’s not just a scientist, but also the director of Mosa Meat, a business that has drawn 75 million Euros in investments. And no, he’s not a vegetarian.

  • Stool samples as a key to health

    29-10-2021

    Brightlands Campus Greenport Venlo is welcoming a new company this fall: InnerBuddies. This first Maastricht University spin-off is setting up shop at the campus with 27-year-old Jella Theeuwen at the helm as CEO.

  • World Cancer Day

    Proton therapy: looking for the ‘how?’

    04-02-2019

    This year, the MAASTRO clinic in Maastricht is starting to use proton therapy - the promising new form of radiation treatment for cancer. The ‘what and why’ are no longer in question. Irradiation with protons instead of with photons can make a big difference for some types of cancer. The biggest question now revolves around the ‘how’.

  • marjon

    Long way to go for tax solutions in cross-border employment

    21-12-2018

    Although several measures have been taken in recent years to solve problems in cross-border employment, harmonisation of tax and social security systems between countries is still a bridge too far, Professor Marjon Weerepas stated in her inaugural speech entitled 'Border workers: coordinating, not because it is not possible, but because it is necessary'. 

  • Food Innovation Awards

    Campus Venlo students on to finals of European food innovation competition

    08-06-2017

    The three student teams from the master's Health Food Innovation Management (Campus Venlo) who dominated the preliminary rounds a few weeks ago, drew the first, second and third place in the semi-finals of the Ecotrophelia food innovation contest.

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