Caroline Bouvier wanted to be an illustrator, but ended up in chemistry. She managed to combine both of her passions in her research - creating molecular fingerprints of some of the world’s most valued paintings, including old master art from 15th to 17th centuries. As of October, Caroline is one of...
On October 25, the international research consortium iCARE4CVD was established. The consortium aims to gain more insight into cardiovascular diseases and future ways to prevent and cure them.
Remzi Celebi, Assistant Professor at the Institute of Data Science (IDS) and technical co-coordinator for the AIDAVA project, discusses how Artificial Intelligence, data curation automation and knowledge graphs are used to give patients more control of their health data.
Lee Bouwman, a vascular surgeon, works as a researcher on the implementation of new techniques in healthcare. As professor by special appointment of Clinical Engineering at the Faculty of Science and Engineering (FSE) and the Zuyderland Medical Centre, he seeks collaboration between engineers and...
Professor of Neural Engineering and Computation, Renaud Jolivet, gave his inaugural address on September 15. Jolivet researches fundamental questions about the workings of the brain at the Maastricht Centre for Systems Biology of the Faculty of Science and Engineering.
A better understanding of taste and mouthfeel
Do you know that making educational videos can actually be a more fun, less frustrating and less time-consuming experience?
Making educational videos enabled math teacher Stefan Maubach to turn education theories from abstract concepts into practical tools.
Alessandro Bertolini, an experimental physicist, will be appointed endowed professor of Gravitational Wave Detection Technologies at Maastricht University on September 1. Bertolini is a world-renowned expert in vibration isolation research. His task will be to keep the mirrors of the Einstein...
Linsay Ketelings, a PhD candidate at UM’s Food Claims Centre Venlo, researches how marketing affects consumers’ perception of meat replacement products – with rather encouraging results.
