Technical University of Munich

New production method for viruses that attack bacteria

Bacteriophages, or phages for short, are infections that can assault and specifically eliminate bacteria. They are viewed as a viable option in contrast to...

Making cheese & co. taste better

The taste of fermented foods, for example, cheddar, yogurt, brew, yeast dough, or soy sauce is exceptionally prevalent with customers around the world. Notwithstanding...

The gods of small things

Numerous groups of analysts are trying different things with new material mixes made of lower-cost base metals, for example, iron, copper, or aluminum. Be...

The truck of the future

Trucks will stay essential to load transport in the forthcoming decades. Researchers at the Technical University of Munich (TUM) and their accomplices have built...

What catches our eye

We are almost constantly surrounded by a variety of visual objects, all of which could, theoretically, be important for us. But only a very...

On the road to a clean combustion engine

Combustion engines release carbon dioxide, particularly matter, and nitrogen oxides. Moreover, the case in some cities is that some engines have already imposed driving...

Food activates brown fat

Brown adipose tissue in people has been the subject of various examinations, as it has the correct inverse capacity of white adipose tissue, which...

Mountains in motion

Humans can't specifically see the elements at work in the earth's crust. Anybody standing on a mountains' top in the Alps doesn't see that...

Pungent tasting substance in ginger reduces bad breath

Numerous food components contribute directly to the characteristic taste of food and drinks by methods for contributing their own specific taste, aroma or spiciness....