Die diesjährige Auszeichnung geht an den Krebsforscher vom Departement Biologie und würdigt seine bahnbrechenden Beiträge zur ...

Annelies Voordendag, Postdoktorandin am Departement Bau, Umwelt und Geomatik der ETH Zürich, gehört 2025 zu den vier ...

Robert Finger, Professor für Agrarökonomie und -politik und Leiter des World Food System Centers an der ETH Zürich, wurde von ...

Researchers are developing a living material that actively extracts carbon dioxide from the atmosphere. Photosynthetic cyanobacteria grow inside it, forming biomass and solid minerals and thus binding ...

Fifteen months after the successful landing of the NASA InSight mission on Mars, first scientific analyses of ETH Zurich researchers and their partners reveal that the planet is seismically active.

Julius von Kügelgen, Postdoktorand am Departement Mathematik, ist einer von acht herausragenden internationalen Nachwuchswissenschaftlern, die mit dem renommierten Branco Weiss Fellowship – Society in ...

In brief One year after the NASA InSight Mission ended, the analysis of the recorded marsquakes, combines with computer simulations, is still yielding new findings. An analysis of the initially ...

Nina Buchmann, Professorin für Graslandwissenschaften an der ETH Zürich, wurde mit der Ehrenmitgliedschaft (Honorary ...

Earth scientists are using a high-resolution model to study the Earth's mantle. They hope to use it to find out where plate material that has sunken into the Earth's interior is located. The new ...

Researchers at ETH Zurich have created the heaviest Schrödinger cat to date. For this, they combined an oscillating crystal with a superconducting circuit. They hope to better understand the reason ...

ETH Zurich researchers are for the first time using a technology known as “piezocatalysis” to break down hazardous PFOS chemicals in water with the help of nanoparticles and ultrasound. The method has ...

ETH researchers are making chocolates shimmer in rainbow colours without the addition of colourants. They have found a way to imprint a special structure on the surface of the chocolate to create a ...