News
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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 Service.
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When taking measures to keep international student intake manageable, a one-size-fits-all solution is not possible. Today, Limburg educational institutions, governments and business representatives informed Dutch Education Minister Robbert Dijkgraaf of this in a letter.
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The faculty welcomes the excellent news that our colleague Anna Beckers has been awarded a prestigious ERC Starting Grant for her research project on "CHAINLAW, Responsive Law for Global Value Chains". We would like to congratulate Anna Beckers!
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Treat heart failure in type 2 diabetes with simple nutritional supplements? Researchers at Maastricht UMC+ have discovered that a particular mixture of amino acids could provide a cure for diabetic heart failure.
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In a unique animation, Maastricht scientists have visualised the life cycle of the virus for a broad audience. They did this using real microscopic images of infected cells.
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On November 27th, more than 1200 BSc. and MSc. students graduated and celebrated this special event with faculty, family, and friends. MSCM Associate Professor Kelly Geyskens addressed BSc students in 2 graduation ceremonies together with Stefan Straetmans representing the Board of Examiners.
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A series of events organized by the Maastricht Observatory on Resilient, Responsible & Sustainable Enterprise and Economy initiative took place during this year's MORSE "Conference of Conferences" week in October 2022.
This week included workshops, student conferences, and a CEO meeting from October 20-26, 2022. In addition, MORSE hosted the Interdisciplinary European Conference on Entrepreneurship Research (IECER) in Maastricht from October 26-28, 2022.
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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 chemist.”