This year, the total number of students at Maastricht University will probably still increase slightly to more than 23,000. Due to an estimated 3% decrease in the number of new students, this growth will level off. The ratio of Dutch to international students is also stabilising: among the new...
In the coming years, the Venlo municipality and Maastricht University (UM) will make additional investments in the city's academic research and education. The goals aim to create future-proof solutions for food and its production while being healthy for people, the environment, and the economy. This...
Students were issued student numbers (ID numbers) and the first student (alphabetically) was Ward Alfenaar. Today, 40 years later, we checked in with Ward to talk about his memories from those early days of studying in Maastricht.
As a toddler, Pieter du Plessis couldn’t stay away from the kitchen. He later entertained the idea of becoming a chef—until his dream faltered under the harsh light of reality. Now a PhD candidate at Maastricht University, he uses national dishes as a lens to examine South Africa’s past and identity...
Alumni success story: Y Chi's academic journey began with a Bachelor’s degree at SBE, she graduated in 2018. In this article she will tell you all the ins and outs about her career, read for more!
For a casual way to explore tasty plant-based cuisine in good company, you may want to check out Maastricht goes Vegan, a non-profit cooking event. Werner Teeling of the Faculty of Psychology and Neuroscience is one of the organisers.
Alumnus Alessandro Portante is running twenty marathons in twenty days across the twenty regions of his home country Italy, a challenge he calls Project Venti.
It is a problem that will not disappear with a one-size-fits-all solution, says NUTRIM professor Gijs Goossens in L1 interview.
In the upcoming months, the Faculty of Health, Medicine and Life Sciences will share tips on Instagram on how to live a healthier life. Not just a random collection, but tips based on actual research happening at our faculty. The brains behind this idea are Lieve Vonken and Gido Metz, PhD candidates...
David Baião Barata was born and raised in Castelo Branco, in eastern Portugal. His mother cooked typical Portuguese cuisine: hearty soups, lots of meat, everything doused in olive oil. It was only during his studies in cell and molecular biology in Lisbon that he began cooking for himself. And it...
