New Dutch: innovations in Maastricht and the region
Maastricht is of course known for its connoisseur restaurants, historic buildings and cosy cafés. But the city has so much more to offer. In Maastricht, we combine our rich past with innovation. There is an international vibe here that forms the basis for culture, innovations and creative excellence.
A different - perspective
New Dutch is a movement that casts a different perspective on the Netherlands. Modern and innovative. In Maastricht, too, you will find numerous examples of New Dutch. Like the ETpathfinder, the test stand for the future Einstein Telescope. Or Mosa Meat, the company that developed the world's first cultured meat burger. But also the Future Materials Lab, where artists and designers work on materials of the future. New Dutch and New Maastricht!
Tear Doctor
Dr Marlies Gijs, a biochemist at Maastricht UMC+ and known as 'the tear doctor', discovered the hidden potential of tears as a diagnostic tool. Her pioneering research focuses on using tear fluid to detect diseases such as Alzheimer's and Huntington's.
International - knowledge institutes
In Maastricht and the region, we have many knowledge and training institutes where students and staff from all parts of the world enter into daily dialogue with each other. Here, we do not believe in more of the same, but in diversity and differences. New ideas, influences and perspectives from everyone's input and equality take us forward. Problem-based education, which Universiteit Maastricht pioneered 50 years ago, helps students to look at problems from multiple perspectives and come up with more creative solutions. Zuyd University of Applied Sciences, Vista College and numerous (inter)national knowledge institutes also contribute to the development of our region.
Mosa Meat
Another great example of New Dutch in Maastricht is Mosa Meat, founded by Dr Mark Post and Peter Verstrate. This company amazed the world in 2013 by unveiling the world's first laboratory-quality hamburger. Today, they are leading the change towards a more sustainable, ethical and exciting future for meat production.
