CIG in the media Archive

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I.Lopez-Mejia and L.Fajas were in “L’Actu” magazine for their participation in a study on gender-specific immune response, May 2021





Découverte d’un senseur qui contre l’inflammation chez les femelles

Nous ne sommes pas toujours à égalité face à la maladie. Une publication dans «Frontiers in immunology» par le groupe de Nicolas Fasel, au Département d’immunobiologie (anciennement Département de biochimie) de l’UNIL, montre que le contrôle de la réponse immunitaire diffère selon le sexe.

Lire l’article complet: https://news.unil.ch/display/1649926404450

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Prof. J. van Leeuwen was interviewed for the RTS radio program “CQFD” on May 10, 2022 about CRISPR

Listen to the short program: https://pages.rts.ch/la-1ere/programmes/cqfd/13046064-comment-crispr-le-couteau-suisse-de-la-genetique-ne-cesse-detre-ameliore-10-05-2022.html?mediaShare=1

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Dr Paris Jafari (Michalik lab) was interviewed for the RTS program “Micro Sciences” on Mar. 28, 2022 about scar healing

Huma Khamis, journaliste de l’émission « Micro sciences » a interviewé Paris Jafari (Michalik lab) sur le thème de la cicatrisation : https://www.rts.ch/audio-podcast/2022/audio/comment-ma-peau-se-repare-t-elle-25811749.html

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Prof. L.Michalik was on the Feb. 2022’s FBM newsletter for her interview on animal experimentation

1st part  : https://www.lfm.ch/podcasts/le-6-9-lfm-linvitee-qui-fait-lactu-09022022-0708-072349/

2nd part : https://www.lfm.ch/podcasts/le-6-9-lfm-linvitee-qui-fait-lactu-09022022-0721-073736/

FBM newsletter: https://wp.unil.ch/infofbm?mailpoet_router&endpoint=view_in_browser&action=view&data=WzI2NiwiODRmZGY2MjFiNjcxIiwwLDAsMTk5LDFd

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Prof. L.Michalik was interviewed by LFM radio on animal experimentation, Feb. 9, 2022

1st part  : https://www.lfm.ch/podcasts/le-6-9-lfm-linvitee-qui-fait-lactu-09022022-0708-072349/

2nd part : https://www.lfm.ch/podcasts/le-6-9-lfm-linvitee-qui-fait-lactu-09022022-0721-073736/

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Prof. B.Thorens was interviewed by the RTS program “A bon entendeur (ABE)” on the effects sweeteners and sugars have on our brains.

Sugar is very present in our diet, so much so that it has become a real public health problem for several years. This is the reason why the industry began to develop products without sugar, but with sweeteners.
They are found everywhere, hidden where you least expect them. They are so present in so many products that we have become accustomed to their taste, and we are no longer able to distinguish them, but they do not precisely reproduce the appearance and consistency of sugar.

See the interview here (starting at 4:54 mn): https://www.rts.ch/play/tv/redirect/detail/12798132