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Climate change, urbanization and growing traffic congestion: In this context, air quality is an increasingly important issue, especially for cities. The start-up Hawa Dawa specializes in the measurement and analysis of airborne contaminants. It is mainly cities that are showing interest in the data. However, businesses are also finding potential applications. The company was established at the Technical University of Munich (TUM).

An alliance of leading European science and technology universities is starting an international study program with the goal of jointly shaping the engineering education of the future. This “EuroTeQ Engineering Campus” will be open not only to students enrolled at the partner universities, but also to engineers working in industry who are interested in life-long learning. The initiative will reinvigorate the symbiosis between society and technology together with various stakeholders and orient its programs towards a human-centered engineering.

The new research project "COVID Kids Bavaria" will investigate the situation of children during the pandemic. The six university clinics in Bavaria, including the TUM Klinikum rechts der Isar, will evaluate, among other aspects, the number of children infected and whether they show symptoms.

The active agents of many drugs are natural products, so called because often only microorganisms are able to produce the complex structures. Similar to the production line in a factory, large enzyme complexes put these active agent molecules together. A team of the Technical University of Munich (TUM) and the Goethe University Frankfurt has now succeeded in investigating the basic mechanisms of one of these molecular factories.

The composition and function of bacteria in the human intestine – the so-called gut microbiome – changes as the day progresses. This was established by researchers based in Freising at ZIEL - Institute for Food & Health of the Technical University of Munich (TUM) with one of the largest studies related to microbiomes and diabetes comprising more than 4000 participants. These daily variations in the gut microbiome cease to exist in people suffering from type 2 diabetes.

On July 28, 2020 all students and most employees (see below) of TUM are called to vote. In order to further limit the spread of Covid-19, it is recommended to make use of the possibility of postal voting. Requests for postal votes can be sent in until July 14, 2020.

The current Corona outbreak affects nearly all aspects of medicine and of everyday life in general. In this context, questions about the importance of nutrition arise frequently; these include questions about how the right diet could protect you from contracting a COVID infection or about the influence nutrition could have on the progression of the disease. Hans Hauner, Professor for Nutritional Medicine at the Else Kröner-Fresenius-Center for Nutritional Medicine at the Technical University of Munich (TUM), provides some insight in this interview.

The Technical University Munich (TUM) is making it easier for researchers to explore new scientific avenues. TUM will be funding the development and implementation of TUM Innovation Networks, providing up to EUR 2 million for each initiative. This new approach will enable talented researchers to work on high-risk, high-gain research ideas in transdisciplinary fields of innovation.

The Technical University of Munich (TUM) is going to bundle its competencies for the development of innovative strategies for the prevention, combatting and prevention of the spread of resistant pathogens in humans and animals. The Joint Science Conference (German abbr.: GWK) has now decided that the Federal Government and the Free State of Bavaria will support the new Center for Integrated Infection Prevention (German abbr.: ZIP) at Weihenstephan TUM campus with a total of roughly EUR 40 million.

Chanterelles give savoury dishes a rich body and a unique complex flavor. Experts refer to this as the kokumi effect. A research team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology recently developed the first method to clearly quantify chanterelle-specific key substances that contribute to this effect. This method can also be used for quality control.