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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 was...

Niloofar Tahmasebi Birgani, assistant professor at the MERLN research institute, was born in southern Iran. It was only when she moved to the Netherlands in 2010 for her PhD research that she began cooking for herself. Instead of recipes, she uses intuition and memory to bring her mother’s and...

At EGGXPERT, a local startup, two waste products from eggs are put to use in the production of facial masks and wound plasters. Co-founder Chang Liu was one of the first graduates of the master’s in Biobased Materials at the Faculty of Science and Engineering.

Some people travel to the other part of the globe during the summer holiday, some choose to stay at home and work, while others combine both by doing an internship at the other side of the world. Last Summer, Karissa Atienza, our new social media reporter and blogger, did an internship at the...

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. A...