2022

The Vincent du Vigneaud Awards by the American Peptide Society recognize outstanding achievement in peptide research at mid-career. The du Vigneaud Awards are sponsored by Bachem, and are awarded to two deserving recipients at the biennial American Peptide Symposia. Professor Helma Wennemers, from the Laboratory of Organic Chemistry, receives the award in 2023, together with Marcey Waters from the University of North Carlina.

Karl-Heinz Altmann learned his craft as a synthetic organic chemist at university, refined it in industry, and perfected it in academia. To this day, he replicates chemicals using blueprints provided by nature, thus trying to create the basis for new drugs and medicinal substances. After 19 years at ETH Zurich, he has retired and is now reflecting on fortunate detours, marine treasures, and the challenges of absolute freedom.

Plastics or artificial polymers have become an indispensable part of our everyday lives, and yet they cause big problems today. Athina Anastasaki and her team have discovered how polymer construction can be precisely controlled and how they can be recycled efficiently - findings that are also important for industry. For this, Athina Anastasaki (D-MATL) will receive the Ruzicka Prize 2022 on December 19. Here she provides insights into the exciting field of polymer chemistry. 

The Werner Prize is awarded by the Swiss Chemical Society to promising young Swiss scientists or young foreign scientists working in Switzerland for outstanding research in the field of chemistry. Victor Mougel receives the 2023 Werner Prize for his research at the interface of molecular, surface, and materials chemistry, and especially for the development of high efficiency systems for solar-driven conversion of CO2 to hydrocarbons based on a bioinspired approach.

In 1997 D-CHAB alumnus Dr. Walter Fischli founded Actelion, one of the biggest Biotech firms in Europe.Today his foundation supports research projects and young talents. In the interview with ETH Foundation he talks about his time at ETH Zurich and what, in his view, adds spice to science.