Two UT students have made a HoloProjector, a device projecting a 3D hologram of a coach. This prototype is a part of the European project ‘Council of Coaches’ aiming to create a virtual system which supports clients’ physical and mental wellbeing.
Integrated Circuit Design (ICD). The term might sound foreign to you, but you encounter it nearly every minute of every day. It’s everywhere. ‘It’s so small that people don’t notice it, but without it the world would be a total mess. Society without it is like stone age. We are the secret agents that make progress possible.’
Influenza virus remains a major threat, causing millions of infections and deaths every year. Largely because it mutates – a lot. Within a project worth one million euros, UT professor Jurriaan Huskens is aiming to answer why these mutations happen and what effects they have on the infectivity. His first paper on the topic was just accepted for publication in ACS Nano.
Viticulture is a popular, but also a very intensive form of agriculture. Besides producing grapes and therefore wine, vineyards can have a negative impact on biodiversity. Which is why the international project SECBIVIT aims to explore alternative forms of grape cultivation. The UT is leading a part of this recently launched research project.
‘Green water is the main source of water to produce food. But in many places we are exceeding its limits,’ says UT scientist Joep Schyns. He is the first person to do a global assessment of green water scarcity. His paper on the topic was just published in the prestigious journal Proceedings of the National Academy of Sciences of the United States of America.
‘Why is it fine for us to go bungee jumping and put our bodies at risk, but not to put our minds at risks and explore our own consciousness? Why are people so afraid of psychedelic drugs?’ asks Alan Houot. The UT student is defending his Master thesis on ‘Philosophy of Psychedelic Technology’ today.
A recent paper by UT researcher Peng Jia shows that we can map obesity risk using satellite data and other spatial technologies. Monitoring such ‘obesogenic’ environments can therefore help us prevent and fight obesity.
Since last month, UT researchers are conducting a pilot study in the ZGT Hospital in Almelo. They are monitoring patients using wireless sensors – in an effort to recognize complications after a surgery as soon as possible.
Garments made of smart fabric that contracts and gives you haptic stimulation. That is the end goal of a new European project WEAFING (Wearable Electroactive Fabrics Integrated in Garments). Led by the UT, the international collaboration is officially starting today with a kick-off event on campus.
Researcher Cherelle van Stenus has set out to find out how satisfied women are with obstetric and neonatal healthcare in Overijssel. Today, on the day of her PhD defense, she has the answer: ‘The clients are very happy with the care they receive.’
A device that would allow the police to screen for DNA samples directly at crime scenes – that was the focus of Brigitte Bruijns’ doctoral research. Although she didn’t create a prototype of the device – due to lack of time and funding -, she is confident it is possible. The forensic scientist is defending her PhD thesis at the UT on Friday.
We hardly know how robots affect an organization. Over the course of the next few years, assistant professor Suzanne Janssen of the Communication Science department will therefore research what it is like to have a robot for a colleague. She received a Veni grant for her research proposal.
Plants and trees are not passive victims of climate change; instead, they play an active role in the composition of our atmosphere. With the help of FLEX, a new type of satellite, the European Space Agency will study the impact of Earth’s plant life on climate change. ITC researcher Christiaan van der Tol is involved in the project.
Scientists at the University of Twente figured out a new way to make food taste saltier. Not by actually adding salt, but by changing the texture of the bowl the food is served in. In a recent paper, UT researchers Thomas van Rompay and Sara Groothedde show that rough and irregular texture makes chips ‘seem’ saltier.