News
-
A bachelor’s degree in Biochemistry in Canada, an English teacher in Vietnam, and a master’s degree in Global Health in Maastricht. Rochelle’s journey is not one you see every day.
-
From lab technician to FHML student to national decision maker: after spending a number of formative years at Maastricht University, Abdifatah Ahmed Mohamed has returned to his native Somalia. There he aims to make a difference as Director of Policy and Planning at the Ministry of Health and Human...
-
Professor of Clinical Chemistry Yvonne Henskens has prepared for this interview by laying out her most important cookbooks and whipping up a fig cake with eggs from her own chickens. “I prefer to make everything myself: bread, cheese, mayonnaise. I want to know how it works—in that sense I’m still a...
-
In 1999, Hanneke van der Tas was one of the first students to graduate from UM’s brand new European Law School. She went on to earn a postgraduate degree from Harvard Law School. She passed both the New York Bar and the Paris Bar, seemingly destined for a career as a lawyer or judge. Then her life...
-
Mark Post is a man on a mission. The environmental damage caused by livestock farming is far too great and must be dramatically reduced. His contribution? Cultured meat. These days, he’s not just a scientist, but also the director of Mosa Meat, a business that has drawn 75 million Euros in...
-
Brightlands Campus Greenport Venlo is welcoming a new company this fall: InnerBuddies. This first Maastricht University spin-off is setting up shop at the campus with 27-year-old Jella Theeuwen at the helm as CEO.
-
This year, the MAASTRO clinic in Maastricht is starting to use proton therapy - the promising new form of radiation treatment for cancer. The ‘what and why’ are no longer in question. Irradiation with protons instead of with photons can make a big difference for some types of cancer. The biggest...
-
The three student teams from the master's Health Food Innovation Management (Campus Venlo) who dominated the preliminary rounds a few weeks ago, drew the first, second and third place in the semi-finals of the Ecotrophelia food innovation contest.
