Fiixit, 3D splints as an alternative to plaster casts to make fractures heal faster

Young entrepreneurs from Malaga are developing 3D printed splints that substitute plaster casts when a limb is immobilised from a fracture or break. The initiative, called Fiixit, is already in use in different orthopaedic centres. The main advantages compared to casts are that they are lighter, they let you sweat and they allow patients to start the rehabilitation process straight away.

Safer and more sustainable caves thanks to a real time monitoring system

The Electronics, Communications and Telemedicine group at the University of Almeria has developed a system that measures, in real time, the conservation status of caves. The system has been introduced in El Soplao cave in Cantabria, one of the most visited caves in Spain. A total of 48 sensors gather different measurements such as the CO2 level and the temperature or humidity of the cavity, alerting researchers to risks that could affect or alter the structure of the cave.

More efficient and better quality plastic caps thanks to 3D printing

Scientists from the research group INNANOMAT at the University of Cádiz are creating plastic cap prototypes in their laboratory, using additive manufacturing, commonly known as 3D technology. It’s a collaborative project between the University and Torrent Group, a Cádiz company and global leader in the manufacture of plastic caps for the olive oil industry. The researchers have developed methods of production that save material and reduce CO2 emissions.

Can you eat seaweed? Biologists from Cadiz win the award for the best cookery book in the world

The book is the product of the knowledge gained by these biologists from the International Campus of Excellence of the Sea in Puerto Real (Cadiz), after more than two decades of studies on seaweed. It has won them the award for the best cookery book in the health and nutrition category of the Gourmand Awards 2017, the most internationally prestigious competition of gastronomic literature. The book reviews the biology and physiology of the seaweed used in cooking, its culinary history, anecdotes… It has also had the participation of the famous chef Ángel León, who compiles the most interesting recipes of the great Spanish chefs which have seaweed as the main ingredient.