For the past four years, we have featured conversations with experts on current research topics in the ETH podcast. At the moment the podcast is taking an indefinite break. Until we launch a new podcast format, 43 exciting episodes are available for you to listen to. The alumni podcast "We Are ETH", a podcast series featuring stories from alumni and friends of ETH Zurich moved to its own channel: https://circle.ethz.ch/podcast/ -- ETH Zurich – Where the future begins! Our university for science and technology dates back to the year 1855, when the founders of modern-day Switzerland created it as a centre of innovation and knowledge. At ETH Zurich, students discover an ideal environment for independent thinking, researchers a climate which inspires top performance. Situated in the heart of Europe, yet forging connections all over the world, ETH Zurich is pioneering effective solutions to the global challenges of today and tomorrow. ETH Zurich has an excellent reputation in scientific circles: 21 Nobel laureates have studied, taught or researched here, and ETH regularly ranks as one of the world’s top universities.
https://www.ethz.ch/en.html
episode 11: Insects on our plates
Grasshoppers, crickets and mealworms - our new food?
Insects on our plates Grasshoppers, crickets and mealworms - our new food?
What do grasshoppers, crickets and mealworms taste like? While some people can’t overcome their disgust, others enjoy eating these crawly creatures fried or as a chunky burger. In the ETH Podcast, we talk to ETH experts Christina Hartman, department of Environmental Systems Science and professor Alexander Mathys, department of Health Sciences and Technology about whether one can overcome disgust and what the benefits are - for people and the environment - if more insects instead of meat end up on our plates.
The ETH Zurich Consumer Behavior Group: https://cb.ethz.ch/
Sustainable Food Processing: https://sfp.ethz.ch/
Produced by This Wachter's Audio Story Lab and Jennifer Khakshouri. Music, Sound Design and Mastering by Luki Fretz.