AI algorithms can support medical personnel in diagnosing illnesses. However, to train these algorithms, a precious good warranting careful protection must be accessed: medical data. A team of researchers at the Technical University of Munich (TUM) has developed a technology that ensures that patients’ personal data are protected in the training of algorithms. It is now being used for the first time in an algorithm that identifies pneumonia in paediatric x-ray images.
Depressive disorders are among the most frequent illnesses worldwide. The causes are complex and to date only partially understood. The trace element lithium appears to play a role. Using neutrons of the research neutron source at the Technical University of Munich (TUM), a research team has now proved that the distribution of lithium in the brains of depressive people is different from the distribution found in healthy humans.
An enzyme could make a dream come true for the energy industry: It can efficiently produce hydrogen using electricity and can also generate electricity from hydrogen. The enzyme is protected by embedding it in a polymer. An international research team with significant participation of scientists from Technical University of Munich (TUM) has presented the system in the renowned science journal Nature Catalysis.
Climate change, a pandemic or the coordinated activity of neurons in the brain: In all of these examples, a transition takes place at a certain point from the base state to a new state. Researchers at the Technical University of Munich (TUM) have discovered a universal mathematical structure at these so-called tipping points. It creates the basis for a better understanding of the behavior of networked systems.
Reflexes protect our bodies – for example when we pull our hand back from a hot stove. These protective mechanisms could also be useful for robots. In this interview, Prof. Sami Haddadin and Johannes Kühn of the Munich School of Robotics and Machine Intelligence (MSRM) of the Technical University of Munich (TUM) explain why giving test subjects a “slap on the hand” could lay the foundations for the robots of the future
Scientists of the Technical University of Munich at the German Heart Centre Munich and the Faculty of Sport and Health Sciences have been successfully cooperating for many years. On the occasion of the "Day of the Child with Heart Disease" on May 5th, Prof. Renate Oberhoffer-Fritz, Dean of the Faculty of Sport and Health Sciences and holder of the Chair for Preventive Pediatrics, and Prof. Peter Ewert, Deputy Medical Director of the German Heart Center Munich and Director the Clinic for Congenital Heart Defects and Pediatric Cardiology present this fruitful interdisciplinary collaboration in this interview.
The huge Buzludzha monument in the Bulgarian mountains stands out. It looks like a stranded UFO that is increasingly decaying. In an interview, Professor Thomas Danzl explains how this iconic monument of post-war socialist modernism is to be preserved, why this is also about controlled decay, and why he was impressed by more than just the largest modern murals in Europe.
3D printing has opened up a completely new range of possibilities. One example is the production of novel turbine buckets. However, the 3D printing process often induces internal stress in the components which can in the worst case lead to cracks. Now a research team has succeeded in using neutrons from the Technical University of Munich (TUM) research neutron source reactor for non-destructive detection of this internal stress – a key achievement for the improvement of the production processes.
Genetically engineered animals provide important insights into the molecular basis of health and disease. Research has focused mainly on genetically modified mice, although other species, such as pigs, are more similar to human physiology. Researchers at the Technical University of Munich (TUM) have now generated chickens and pigs in which target genes in desired organs can be efficiently altered.
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations. The research team published the data in the Journal of Agricultural and Food Chemistry.
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