Research
Menopause: demystifying a taboo for women's health
This article was originally published in L'Édition n°26.
Menopause is a natural stage in a woman's life, and its effects...
News
International-Europe
The student road trip 2.0 at Université Paris-Saclay: strengthening the EUGLOH student community
From 10 to 12 April 2025, Université Paris-Saclay had the pleasure of hosting the fifth edition of the EUGLOH Student...
Sustainable development
VivAgriLab: bringing agriculture and research into contact in the southwest Paris region
This article was originally published in L'Édition n°26.
Set up in 2021, VivAgriLab is an initiative designed to bring together...
Researcher portraits
Alexandra Bensamoun: shaping the future of digital law in the age of artificial intelligence
Alexandra Bensamoun is a professor of private law and criminal sciences at Université Paris-Saclay and a researcher at the Centre...
Talents
Jean-Pierre Mothet elected a member of the Society Sigma Xi
The American Scientific Research Honor Society, Sigma Xi, recently announced its new members, which include Jean-Pierre Mothet.
Research
The Barbeau forest research station is awarded a European prize
On 6 April 2025, the Barbeau forest research platform was awarded the Best ICOS Ecosystem Station Award by the European...
Innovation
Magic LEMP: a multimodal AI solution presented at the International Summit for Action on AI
Co-founded in 2018 by two ENS Paris-Saclay alumni with PhDs in physics from Université Paris-Saclay, Magic LEMP develops multimodal and...
Innovation
Université Paris-Saclay inaugurates the DataIA-Cluster
Coordinated by DataIA, Université Paris-Saclay’s Institute for Artificial Intelligence, the DataIA-Cluster is one of nine AI clusters to be labelled...
Researcher portraits
Marie-Anne Poursat: educating the mathematicians of the future
Marie-Anne Poursat is a mathematician, lecturer in mathematics at Université Paris-Saclay and a member of the Orsay Mathematics Laboratory (LMO...
Research
Fermented products: the promise of healthier, more sustainable food?
This article was originally published in L'Édition n°26.
Fermented products such as cheese, bread and wine are the result of...