The master’s programme Work, Health and Career (WHC) joined forces with the Dutch initiative ‘NL werkt aan werk’ to organise a mini-hackathon. The purpose of the hackathon was to bring students, employers, unemployed people and labor market professionals together to brainstorm about current labor...
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...
What happens if a SARS-CoV-2 coronavirus enters your lung? This molecular animation visualises how the virus particle can take over the host cell and turns it into a virus factory. Eventually, the host cell produces so many viral particles that it dies and releases numerous new virus particles.
With the project 'About not being an Einstein', made possible by a grant from the Diversity & Inclusivity Office, Anke Smeenk wants to ensure that being gifted is more widely recognised at Maastricht University.
Simon Cornelissen isn't only attending the master's programme in Medicine. In addition to his busy curriculum, he is also an ensign with the Dutch Ministry of Defence and a working student at the Defensity College. Watch the video.
The UM research institute GROW and the Maastricht UMC+ Oncology Centre and have together been accredited as a Comprehensive Cancer Centre by the Organisation of European Cancer Institutes (OECI).
Ensure that education in Mozambique can continue.
The CaRe Award 2018 has been awarded to Ben Wijnen. Wijnen won the prize for his PhD dissertation Pleidooi voor betere meetinstrumenten voor mensen met epilepsie; zelfmanagement bij patiënten met epilepsie kosteneffectief (‘Call for better measurement instruments for people with epilepsy: self...
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.
