The traditional production of chocolate kisses at Chocolat Ammann AG is being discontinued - Maestrani is relocating production to Flawil. For Heimberg, this means the loss of 18 jobs. The popular chocolate kisses from Heimberg BE will in future come from Eastern Switzerland: Maestrani Schweizer Schokoladen AG is relocating the production of Chocolat Ammann AG to Flawil SG - as early as August 2025, the company announced on Thursday afternoon. With the change in production, the Chocolat Ammann brand will be fully integrated into the Maestrani portfolio. This marks the end of a 75-year era in Heimberg, where the famous chocolate heads have been produced since 1949. The decision has severe consequences for the region: 18.4 full-time jobs will be lost. In its press release, Maestrani refers to the relocation as an "unfortunately unavoidable consequence". The company wants to actively support the affected employees in their professional reorientation. The first rumors about a takeover by Maestrani were already circulating in mid-April. It came as a surprise to many that it was now being implemented so quickly. Maestrani is primarily known for its Munz, Minor and Avelines brands and is further expanding its portfolio with the integration of Chocolat Ammann. Text description provided by the architects The different service providers in the house are supporting pensioners and persons in need of care for an independent living in the city centre of Flawil You'll now receive updates based on what you follow Personalize your stream and start following your favorite authors If you have done all of this and still can't find the email The Swiss already has the tickets to start the 2025 season in Australia the starting point of a year that will answer all her doubts after becoming a mother Four victories in six matches, this is the record that Belinda Bencic has achieved upon her return to tennis after becoming a mother for the first time The Swiss decided to pause her career to start a family a challenge that has long ceased to be a utopia for our players the native of Flawil will start the 2025 season ranked #907 in the WTA although this is the least of her concerns Bencic reveals some stages of her pregnancy and emphasizes the goals she still has pending everything happened faster than I could have expected the truth is I didn't want to pressure myself on that matter and also didn't know what could happen All I thought about was the birth of my daughter but I couldn't give them much information." I started moving a little and exercising again It was as if muscle memory knew again what I was doing I must confess that I still don't feel in top form but even I am surprised that I was able to compete again in such a short time." trained all my childhood and sacrificed a lot for my tennis career That's why now I want to overcome this phase but right now I want to give everything I have I was very inspired to see other moms who managed to return and play at the same level as before I read a statistic that said 75% of mothers returned to reach the same level as before I don't think the tennis life is so horrible you have to be mentally prepared and train a lot I'm not someone who dwells on how bad things are I think I have a super good life that allows me to do many things "I will play the tournaments where I can enter my participation in the United Cup is assured while in the Australian Open I will use the protected ranking the issue of a protected ranking is something I have to study look at when it makes sense to use it and when not I also have to be honest and assess my level of play What is certain is that I want to play many tournaments; in Grand Slams it will probably be Australia and Wimbledon [...] I am still not sure about Roland Garros we will see if I can qualify on my own or if I have to go through the qualifying rounds." I still have the goal of winning a Grand Slam title but it would be great if it happened at the end of my career I think the Olympic victory is the most beautiful thing I have experienced as a player It is difficult to set a goal for 2025 because I still don't know which tournaments I will be able to play; for now This news is an automatic translation. You can read the original news, Bencic: “Mi objetivo sigue siendo ganar un Grand Slam” We took a short train ride from Zurich Airport toward eastern Switzerland to check out the latter Industry hums solidly in the background of this quiet rural village As we make the climb up picturesque country roads it seems like an unlikely starting point to check out a staple of the Pesach shopping list We’re here to see Flawil’s number-one tourist attraction: Maestrani’s Chocolarium While Maestrani is one of Switzerland’s elite chocolate producers owners of the iconic “Minor” and “Munz” ranges a significant percentage of the factory’s output is actually kosher l’mehadrin known to chocolate lovers in the frum world as Schmerling’s Signs pointing to the Chocolarium building proclaim “50 Meter bis zum Glück [50 meters to bliss].” The “Chocolate Is Happiness” theme is evident all over and fun posters in a lobby reminiscent of a magically themed children’s attraction just one large group of schoolchildren enjoying the chocolate tour and eating their packed lunches which means we’ll have some private time with the two product managers who have graciously welcomed us who are happy to share some chocolate history and speak about their kosher products — mentioning that Schmerling is the production line that makes it across the Atlantic to the US My eye is drawn like a magnet to the familiar kosher bars on sale among the other factory products (a real novelty to find mehadrin products in a little Swiss village) every one of those fresh-off-the-line Rosemarie bars are now strictly kosher — so you no longer have to look for the packages with the special hechsher rural Swiss village is an unlikely starting point for the kosher consumer’s beloved chocolate kosher Swiss chocolate has become a culture of its own Although there are plenty of alternatives today says his grandfather Boruch Schmerling was the first to make Swiss chocolate kosher Mendy’s great-grandfather Levi Yitzchok Schmerling was a young Russian Lubavitcher chassid employed by a German company At a time when paranoid Russian authorities suspected anyone employed by companies outside of Russia of being a foreign agent When he asked advice from Rav Shalom Dov Ber (the Rashab) Importing kosher cheeses and running a kosher grocery store (which has morphed into Le Shuk one of two groceries serving the community until today Chani Schmerling) were Levi Yitzchok’s business when there was some fear of Germany invading Switzerland he obtained visas to the United States for himself and three daughters His son Boruch could not leave Switzerland and Baruch would continue his kosher food business in Switzerland with the blessings of Rav Yosef Yitzchok Shneerson Boruch established a connection with the owners of Maestrani a chocolate factory founded a century before by an Italian chocolate manufacturing pioneer named Aquilino Maestrani who first began chocolate production in Lucerne It was in the 1950s that Boruch Schmerling began actual production of chalav Yisrael products for the first time (remember the blue Schmerling triangles and cheese slices?) Boruch decided to approach the Maestrani factory to create chalav Yisrael versions of the Rosemarie and Minor Since Boruch had a brother-in-law in the Unites States he had a channel for exporting his chocolate products to the American Jewish community from the outset and then travels as a sweet brown river into pipes and molds we can’t wait to get to the “chocolate experience.” The smell wraps itself around us as we step in: warm purest chocolate cake wafting from the oven The process from raw cocoa bean to melt-in-your-mouth square is an open book here with huge floor-to-ceiling viewing windows opening onto the actual factory floor But Fabienne explains that sometimes visitors might find the machinery idle with no rivers of molten chocolate lava flowing down to fill the molds “When we prepare for a kosher run,” she says “the relevant part of the production line has to be cleaned and then it sits for 25 hours before kashering visitors will notice that the machines are still you’ll find the entire line in mid-production Visitors can handle and taste raw cocoa beans brought from Peru and processed on site; get the feel of milking a cow; and learn how cocoa butter We learn that milk chocolate was invented in Switzerland in 1875 — talk about an inspired shidduch — and that Maestrani used milk from the local Swiss cows (with the bells around their necks but we can see it being transported upward where it will be pulverized inside a great roller for conching — a kind of prolonged kneading the length and temperature of the conching process are different for each product and are great state secrets Conching unifies the ingredients and smooths the chocolate into velvety bliss but there is a difference in the smoothness of the bite between each product others are built on praline paste or coconut paste and white chocolate (always processed in that order to avoid flavor transfer) fine chocolate for adults and fun chocolate for kids including chocolate ladybugs and mini bars like the batch that accidentally mixed up the mint flavoring with the praline paste we’re in the wrong place for such mistakes and there is quality control at each and every step of the process,” Fabienne says “There are technical checkpoints and clear processes for staff Pink lights swirl in a chocolate sensory room but since this part of the experience has no kosher certification means the company is willing to upgrade the kashrus standards in accordance with industry innovations I can’t believe that my favorite bar is on the lines today: Rosemarie Cappuccino Machines carry yellow placards with the word “Koscher,” and this is a bona fide supervised run The liquid chocolate mass runs through pipes that cool it I watch freshly produced cappuccino bars speeding on conveyor belts like mini cars on a highway whizzing toward the machine that envelops them in a coffee-colored card Then they fill up the brown cartons that are used to protect the exported products as they make their way across the world Jonas runs down to the factory floor and reappears two minutes later with a handful of bars Nothing bought in the grocery can compare to this melt-in-your mouth chocolate freshness Since boiling water and high-quality chocolate don’t mix well — water can damage the chocolate and the machinery — for decades the only way to kasher a chocolate factory was by heating cocoa butter up to high temperatures and using it in liquid form to kasher parts of the machinery a breakthrough rippled through the industry when it was discovered that with certain technical changes it was possible to kasher a chocolate factory with water some hechsherim ruled that the formerly accepted standard of koshering with cocoa butter was no longer acceptable since cocoa butter is only liquid at certain high temperatures and becomes solid as soon as it cools while the kashrus leaders in Eretz Yisrael and Europe thought otherwise Mendy Schmerling felt caught between the way things had always been the likelihood that the factory management would balk at using boiling water on their machinery and the need to keep up with kashrus innovations and improvement How could he explain to the factory owners that the kosher procedures they’d always followed needed to be upgraded it was planning a move from the city of St we sat down with the engineers and with the certifying rav and were able to build into the new design the technical modifications that allow us to kasher on the new who still marvels at the Hashgachah pratis that helped him offer improved kashrus standards in the nick of time The change was a major event that involved retraining the factory staff “We didn’t want to just give them orders,” Mendy explains “We held information events and invited everyone in the factory to hear The rav explained the kashrus concepts and the reasoning The fact that the laws have been the same for 3,000 years and we’re still applying those principles today — how materials absorb flavor or the difference between porous and nonporous materials The mutual respect and understanding helps things run smoothly The rav who supervises the production receives the highest respect from the employees when he identified an issue that necessitated pausing the kosher production with the machines having to sit unused for a few days and then be kashered the management and staff understood that there could be no compromise They absorbed the heavy financial loss of the manufacturing time it could be melted down and reused in a nonkosher product A rabbi from another kashrus authority once visited the Maestrani facilities “I’ve traveled all over the world for kashrus,” he said “and you don’t see factories as clean as Swiss factories anywhere else.” the kosher-run actually makes life a bit more interesting for factory employees “It’s a bit of a change from the same-old day to day I think it offers them something of an enjoyable challenge.” tells me he’s also a lover of the Cappuccino bar The great thing about it is it uses real coffee — but it won’t keep you up You get your coffee with only a minute amount of caffeine.” the flavor profile was already popular in many American products But Israeli customers wondered what salt was doing in their chocolate bar it’s already taken hold and become popular across the market companies alter their recipes to cater to different tastebuds in different locales Americans like their chocolate sweeter than Europeans do so Cadbury adjusts the taste of their products in different production sites But kosher consumers are used to buying imported kosher products so Schmerling’s recipes are the same wherever you buy them Different locales do have their idiosyncrasies their Israeli distributor advised them not to change the wrapper of the Israeli best-seller Mendy’s team had been planning to replace the brown-and-green label with a new blue hue and labeled that bar “Rosemarie Nostalgia.” the brown-and-green Nostalgia bar sells right next to the blue Rosemarie Milk bar all over Eretz Yisrael but the Nostalgia bar outsells the Milk by a factor of ten The pull of the wrapper is so great that Nostalgia is Schmerling’s number-one selling chocolate across the board The number-two spot is occupied by Rosemarie Harmony which Mendy says was a surprising high achiever given that the team was not totally confident that it would float up to the sales ceiling and Mendy is not shy about mentioning them “The vegan almond bar that came out two years ago didn’t go well at all the word ‘vegan’ scares the kosher consumer.” The vegan bar had been developed and was ready to go for a while when Trader Joe’s came out with a vegan chocolate with a pareve hechsher this signaled that the kosher market was ready for his vegan bar too which was not your typical dark pareve chocolate What could be better for people who are fleishig as well as the lactose intolerant population But the “vegan” marketing might have been a mistake as it seems to have distanced customers — the bar performed poorly together with Rabbi Berel Lazar upon his arrival to Moscow; and loading a truck of food for Jews in Russia in the early 1990s Swiss neutrality made it easier to send the shipments endy keeps up with what’s getting melted and molded by chocolatiers worldwide by attending multiple trade shows Yet he knows that the kosher market moves more slowly than its nonkosher counterpart “When I see that something is growing and growing steadily we think about working toward it in chocolate,” he says UPS has just brought a case of the newest flavor up to Mendy’s New York office It was produced in the factory just two days ago a bar of milk chocolate with sea-salted almonds “We went through seven or eight variations of this even though it’s a simple bar,” he explains Too much salt would overpower the chocolate flavor it affected the ratios of the rest of the ingredients.” I’m imagining that Research and Development must be a tasty job Although the team members at the factory are trained in food technology Mendy will also use the discriminating taste buds of his kids to hit the sweet spot It’s apparently a serious and scientific process to develop a new chocolate bar and the collaboration from New York to Switzerland is ongoing and when his Schmerling team comes up with ideas for new products the Maestrani Research and Development team sources the required kosher ingredients and makes up some samples — every single item checked by Schmerling’s rav hamachshir Rav Chaim Moshe Levy of Kehal Adass Yeshurun in Zurich Design and packaging can be a lengthy process “Each tweak can take a few weeks,” Mendy says “so it can be a year from conception to release of a new product.” To source ingredients that are high enough quality for this perfectionist brand also kosher l’mehadrin and kosher l’Pesach (all Schmerling products are kosher l’Pesach can test the team’s tenacity and commitment to the limit The most challenging product to manufacture because its filling requires clarified butter We now have to source high-quality kosher butter and clarify it in a separate specialized facility It’s very challenging to locate this butter — at the moment we have a source for it in England,” he says while at the same time wondering if kids really mind eating adult chocolate bars the relationship between Schmerling and Maestrani is solid and loyal Mendy remembers the old team members who worked with his father and grandfather and today there are 160 Maestrani employees “We always had good relationships,” he says Gallen has a proud history of saving Jews during World War II disobeyed Swiss law to help hundreds of Jews escape from Austria to Switzerland The people are still proud of what they did for the Jews.” Mendy looks back at a history that combines kashrus with chesed when Gorbachev’s glasnost policy made thin cracks in the Iron Curtain his father got involved in sending kosher food to Russian Jewry via the emerging network of Chabad shluchim posted there “He had the know-how about product shipments so he put together containers from all over Europe — chocolate and cheese “He worked with the Ezras Achim organization and he soon grew bolder and included seforim and tefillin He still meets Jews from the former USSR who remember the precious kosher food items from Switzerland Those who were committed to keeping kosher faced severe shortages and the Schmerling shipments made a difference hat about the bars you find squirreled away on a top shelf in your Pesach kitchen from last year It doesn’t get better with time,” Mendy says once the product is out of his temperature-controlled warehouses should never be eaten after the expiration date Mendy got a picture of a tribal member in Zimbabwe holding a Rosemarie bar but nowhere near as content as the family taking their first Schmerling bite after turning over their kitchen Aharon Glickson and Sandy EllerFull House100 years after Rav Shayale's passing Yosef ZoimenTaster’s ChoiceWhen Kentucky’s New Riff distillery debuted its premier kosher line Yitzchok LandaNot Frozen in Time Fjords Yitzchok LandaSurvival on a PromiseWhat happened to the Aleppo's historic Jewish sites Barbara BensoussanWhen Words Fail  Artists from around the world give their own expression to the horrors of October 7 Benny WaxlerTourist Trap    Am I crazy to be navigating the streets of Kabul while the Taliban warlords are watching my every move Receive our weekly Newsletterand set tailored daily news alerts End consumers do not fully appreciate the benefits of quality and short supply chains Clothing/​Footwear, Industrial Marking the end of a chapter in Swiss textile history AG Cilander is to close its doors by the end of August 2024 at the latest due to the increasing challenges it has faced in operating from the high-cost country Schilander has specialised in the finishing of clothing fabric and technical textiles with an annual production of around 16 million running metres at three Swiss plants at its headquarters in Herisau as well as in Flawil and Lützelflüh “Switzerland is an excellent location for development and production and our customers and business partners value the quality origin and sustainability of our products,” said CEO Dr Burghard Schneider it is clear that the end consumer may not fully appreciate the benefits of quality and socially sustainable business practices which can result in higher costs and prices It is important for all of us as end consumers to rethink our priorities because otherwise our customers will lose their businesses too Without the business of our loyal customers Cilander is not able to sustain its operations the Central European textile industry is losing another important player “We would like to take this opportunity to thank our long-standing and loyal customers and suppliers and we would also like to thank our employees committed and empathetic individuals.” www.cilander.com Restoring drinking water supply in downtown Amsterdam You may not be able to find the page you were after because of: You might find one of the following links useful: Gain insights on a modern flash point test method that enhances safety and reduces sample volume requirements AFM can provide new insights into 2D materials to better understand their potential applications Kyocera's Fine Ceramics enable next-gen renewable energy solutions offering exceptional stability and performance in hydrogen and nuclear fusion applications Micro-XRF is the key method used for the highly sensitive and non-destructive elemental analysis of a number of samples including in-homogenous and irregular samples Optimize compounding and masterbatch processes to boost efficiency while maintaining top material quality AirBreather is the solution the gas monitoring challenges across applications The global semiconductor market has entered an exciting period Demand for chip technology is both driving the industry as well as hindering it with current chip shortages predicted to last for some time Current trends will likely shape the future of the industry The primary distinction between graphene-based batteries and solid-state batteries lies in the composition of either electrode carbon allotropes can also be employed in fabricating anodes the IoT is rapidly being introduced into almost all sectors but it has particular importance in the EV industry you can trust me to find commercial scientific answers from AZoNetwork.com please log into your AZoProfile account first Registered members can chat with Azthena, request quotations, download pdf's, brochures and subscribe to our related newsletter content A few things you need to know before we start Read the full Terms & Conditions You have successfully joined our subscriber list The Wimbledon fourth round encounter between Belinda Bencic and Victoria Azarenka came at an interesting point in their careers was well on her way to recuperating both body and form While Bencic had just captured her first Tour title at Eastbourne and was playing the best tennis of a nascent career The veteran Belarusian recognised the Swiss' threat so made sure to find the power hitting and intensity that made her a grand slam champion Azarenka blew Bencic away in the first set but the 18-year-old showed some decent resilience in the second Experience conquered youthful exuberance on this occasion Switzerland's latest tennis star is here for the long haul though A young talent of poise and rare intelligence She started playing at just two years of age under the guidance of her father Ivan she started to train at Melanie Molitor's tennis academy has been an important influence on Bencic ever since Bencic undertook daily training with Molitor from seven onwards Ivan's ice hockey friend Marcel Niederer helped finance Belinda's progress early on Bencic spent six months at the renowned IMG Nick Bolletieri tennis academy and her promise led 11 sponsorship companies to come on board by the age of 16 Their faith was not misplaced as the Swiss posted some outstanding results as a junior she won junior Roland Garros and Wimbledon and was crowned world number one in June of that year The Swiss' first exposure to professional tournaments came in 2011 She found some early success the following year when she won two ITF events at Sharm el-Sheikh The world took real notice of the Flawil prodigy in 2014 after excellent progress at the grand slams and a string of victories over feted opponents Bencic made it through qualifying and won her first round match against Kimiko Date-Krumm She lost to the defending champion Na Li in the second round but gave a fine account of herself in the second set She backed up her performances in Melbourne with a couple of Fed Cup singles victories in Switzerland's tie against France in February The teenager then progressed to the semis of Charleston defeating Maria Kirilenko and Sara Errani en route where the then 17-year-old dispatched Angelique Kerber and Jelena Jankovic on a run to the quarter-finals Bencic became the youngest player to reach the the last eight of the US Open since her mentor Martina Hingis in 1997 She topped of the season with a first final appearance at Tianjin and received the WTA's Newcomer Of The Year award She reached a second Tour final at 's-Hertogenbosch before claiming her first title at Eastbourne with an excellent performance in the final against Agnieszka Radwanska The outstanding shot in Bencic's arsenal is her two-handed backhand and she takes it very early which unsettles opponents as seen in the wind-affected Eastbourne final Bencic's main weakness is her second serve which can sit in the box and entice opponents and she can extract a few aces particularly out wide on the ad side her movement can still improve to compete with the very best Bencic has an excellent all-round game and fine court intelligence A place in the world's top five awaits her While you're here, why not subscribe to my free weekly newsletter It gives you a round up of the latest tennis news along with results After becoming a mother and returning to the professional circuit the Swiss player explains how she experienced pregnancy and what her goals are starting from the 2025 season the native of Flawil explains how her life has changed since then she even comes with us to the court and training sessions This helps me focus entirely on my discipline delighted to have taken the most important step of her life without ever closing the door on her professional career now it's all about adjusting everything to the WTA calendar This is the first time we are flying with the baby the first time we won't have the nanny with us or her grandmothers to take on that role We are all very motivated for these tournaments a feeling that greatly contributes at home; we are looking forward to traveling as a family,” adds Bencic a total of 414 days without competing until she stepped onto the central court of the W75 Hamburg this week What hasn’t changed is her competitive spirit something that won’t be altered by Bella's arrival on April 23 it would be foolish to deny that the journey back to the elite won't happen overnight but I do need some practice to see exactly where my weaknesses lie The fact that my partner is my physical trainer works in my favor; it helped me learn things during pregnancy such as pelvic floor rehabilitation after childbirth I had to listen to my body a lot to progress step by step,” says the 27-year-old where the draw has paired her with a player even more experienced than her: Aravane Rezai the Swiss player’s mind is set on aiming as high as possible in the medium term “I would like to always be part of the world elite.. This new phase will also help me gain a different perspective on life but there is more to life,” she pointed out emphatically we have several examples that Bencic can draw upon to trust that this process is more than viable Dozens of women who chose to be young mothers and then picked up a racquet again with their little ones watching from the stands Belinda has more than enough cases to join a long list of heroines that have completely changed the perspective held two decades ago “Their advice has inspired me greatly; they have all shown me that it's possible to reconcile the personal aspect with the professional one there are millions of mothers who have to manage their work while being a mother so it's a big challenge to face,” concludes the Swiss while thinking of women like Naomi Osaka This news is an automatic translation. You can read the original news, Bencic mantiene su ambición: "Quiero volver a la élite" Habis Verwaltungs AG is selling the property in a central location in Flawil as part of a succession plan effective April 1 The 50,000m² site offers almost 30,000m² of commercial space All leases will be taken over by the new owner The former Habis Textil AG operated a weaving mill on the site for 138 years the company's own production was abandoned and the property was transformed into an industrial park with around 70 individual tenants Fortimo Invest plans to successively develop and upgrade the business park He develops walking robots that move like living creatures: Marco Hutter is an Assistant Professor at the Institute of Robotics and Intelligent Systems and a fellow of the Society in Science One day his machines might be able to carry out the menial and dangerous work human beings would rather avoid Anymal seems a little reluctant though: the latest development to come out of the workshop at ETH’s Robotic Systems Lab moves like a real creature Thirty-year-old Assistant Professor Hutter gives the robotic dog trotting in front of him a sharp shove; the machine slightly evades to the side before promptly finding its balance again Hutter also seems to have both feet firmly on the ground He gives the impression of being exactly where he wants to be: at an internationally renown research institute and in a position of some responsibility His demonstration with Anymal seems almost like a dance between man and machine And that’s exactly where the innovation lies: the walking robots developed by Hutter and his team at the Robotic Systems Lab have joints that react as flexibly as those of their human or animal counterparts “We want a robot that can overcome obstacles move about swiftly and still be tough and energy-efficient,” stresses Hutter who is in charge of a 12-person research team making it suitable for use in impassable terrain and rough climates Anymal can be easily carried and deployed by a single operator allowing it to plan and implement its actions completely autonomously Hutter is convinced that walking robots could be used in a number of different fields within a few years on search and rescue operations in alpine areas “The robots will go anywhere that is dangerous for people or where working conditions are very bad,” explains the mechanical engineering graduate Anymal owes its existence in part to the Society in Science funding programme Hutter was awarded one of the sought-after internationally advertised fellowships in 2014 He will receive CHF 100,000 annually until 2019 for the advancement of his research this fellowship was a unique opportunity to develop something that couldn’t be achieved with the ordinary resources,” explains the researcher It is something in which he invests a lot of enthusiasm – as is made clear by his participation in the ARGOS Challenge an international competition run by energy company Total to promote the development of autonomous robots for use in inspections of offshore oil and gas sites Hutter’s research group has just tested Anymal’s practical applicability at the ARGOS Challenge in France “Everyone was up and ready to go at six o’clock every morning,” says Hutter “Even after we got back to our accommodation we would still carry on working until two o’clock in the morning.” When someone works this much voluntarily it seems that they may be living out a childhood dream – a more sophisticated version of building with Lego Childhood photos in a Swiss National Science Foundation publication suggest that he loved assembling sawing and excavating things even at a young age “It was clear to me quite early on that I wanted to be at ETH,” he says. At school he was particularly interested in science and computing he decided on mechanical engineering “because it’s such a broad field” His focus turned to walking robots only during his Master’s degree He has been Assistant Professor of Robotic Systems since October 2015 Student support is a special concern for him whether through student work or through the ETH tutor system where each student is assigned a professor as a personal advisor and meets them several times each semester he also bears a considerable responsibility for his research team: “I have to make sure that our lab produces outstanding work attracts talented researchers and that I can pay them accordingly so that we can be internationally successful.” Is that not very stressful We’re a perfectly coordinated team with outstanding researchers.” For Hutter it is clear that he will still be working at ETH in 10 years’ time ETH is one of the best universities in the world – if not the best.” Is there a super robot that Hutter would particularly like to develop He shakes his head: “Every robot should serve a specific purpose The ultimate humanoid wouldn’t really be practical.” Hutter is certainly aware of the kinds of worries his machines can trigger – fears of job loss or that robots will be used for military purposes He is quick to answer: “Any machine can be used for military purposes,” he stresses It is important to create the necessary legal conditions to prevent abuse society should also be properly prepared for the increasing use of robots “New technologies have always been a threat to jobs – but at the same time they have also created them and facilitated people’s lives.” your daily life revolves around following your creative instinct is there such a thing as a life outside the lab That is all he will say though; he’s quite reserved when discussing himself and appears to prefer to stay out of the spotlight Hutter has played the beautiful game since he was five years old; at the moment he plays for FC Flawil the pitch is an area where human and robot might be able to co-exist peacefully: the former as player the purpose of robots – to do the dirty work “Society in Science – The Branco Weiss Fellowship” is a funding programme for post-doctoral scientists their workplace or their area of expertise The programme was founded and financed by entrepreneur Branco Weiss Successful candidates receive a generous fellowship allowing them to work on an exceptional research topic for a maximum of five years at a location of their choice external page www.society-in-science.org Gambia's versatile player Pa Modou Jagne featured in Swiss side St Gallen's hard fought 5-1win over FC Flawil in the Swiss Cup on Saturday Jagne was substituted in the 63rd minute for Sutter Free's brace and goals from Calabro and Lehmann were enough to give St Gallen the necessary points in the final matches who have 8 points and lie 7th in the Swiss Super League walked away from further embarrassment in the championship when team coach Uli Forte took solid technical measures to book a place in the next round after numerous attempts at this level The side is set to take on Young Boys on Wednesday in the super league Abdourahman Dampha?s Neuchâtel Xamax surprised Uznach 3-1 in the Swiss cup also on Saturday The bottom-place side who are struggling in the Swiss top-flight league is the shock of the championship Mustapha Jarjue's Mons recorded its second defeat of the season after losing to Tienen 1-0 on Saturday The defeat has retarded their points to 12 and second position Following their 4-1 beating by Chelsea in the Champions League matches last week Gambian international Momodou Ceesay and Slovakian side Zilina hammered Super Liga side Dubnica 5-2 on Saturday to maintain top spot with 19 points on the table Momodou Ceesay came in as substitute in the 66th minute in place of goal scorer Oravec Kristian Brix and Dawda Leigh?s Valerenga beat Viking 4-3 to maintain its fine title run in the Norwegian Tippeligaen They are second with 49 points behind leaders Rosenborg Pa Saikou Kujabi's FV Frankfurt lost to Greuther Furth on Friday to sink to 9th and 6 points in the German second Bundesliga on Friday.