The open science movement calls for science to no longer be something conducted behind closed doors, but rather to be treated as a public good.
Students, employees and external parties are working together to develop ideas for transforming the ZHAW into a leading entrepreneurial university. In doing so, focus is being placed on facilitating (...)
ZHAW Impact surveyed the participants of the first ZHAW Innovation Challenge, which was launched by the “ZHAW entrepreneurship” strategic initiative. This innovation process is focussing on the (...)
With the return of neighbourhood gardens in cities and urban farming projects, the desire to retake control of how our food is produced is now being addressed. After all, in the opinion of many, there (...)
Food technologist José Amado-Blanco co-founded the startup Yamo, which sells baby and children’s food made from natural ingredients. The ZHAW graduate is already tinkering with new ideas.
The Center for Entrepreneurship supports founders as they take their first steps in the world of startups and draw up bold plans for conquering the international market with their companies. Matthias (...)
The VirtaMed company developed out of a joint project conducted by ZHAW and ETH and constitutes a prime example of how different universities can work together. Today, VirtaMed has achieved (...)
With the Academia-Industry Training India, the ZHAW-based Leading House South Asia and Iran is promoting young sciencepreneurs from Switzerland with an interest in the Indian market.
Within the space of a year, Davide Paparo and Ian Häusler have gone from being students to becoming young entrepreneurs with a hyperthermia device that has already convinced a number of juries.
With its new degree programme, the ZHAW wants to promote innovative ways of thinking and working in the food industry. The Master of Science in Preneurship for Regenerative Food Systems (PREFS) has an (...)
A team of students at the ZHAW is developing e-racing cars. Testing these cars on real Formula 1 tracks against universities from all over the world is just part of the buzz and provides a good (...)
While spent grain was once considered a waste product, resourceful breweries are now using it to make pizzas or biscuits. This means that more of the valuable substances produced during the brewing (...)
The ZHAW conducts research into circular products and business models and supports companies in implementing their ideas. The Institute of Product Development and Production Technologies places a (...)
Completely new, holistic business models will be needed if we are to become truly climate-neutral. However, companies still lack the skilled workers they need to turn this vision into reality. This is (...)
Changing roles during everyday life is something that comes naturally to Sigrid Haunberger: the ZHAW researcher is not only a university lecturer, but also offers support to prison inmates and works (...)
While artificial intelligence tools can enhance student life, they also come fraught with risks. Universities need to explore new avenues in how they conduct their teaching and research activities. (...)
Home
Categories
Editorial
Foreword by the Editor-in-Chief
Alumni
What ZHAW graduates do today
People
We look over the shoulders of researchers and lecturers
Main Topic
The main topic of each issue
Research
News from ZHAW research
Study
Insight into the study programmes
Interview
Experts discuss
Opinion
Viewpoints of ZHAW members
Panorama
Miscellaneous from campus life
Search
Archive
Previous Issue
About the Magazine ZHAW-Impact and the ZHAW
