Search in press releases
Press releases
Vegan trend in Europe:
In Germany, milk substitutes from plants are most popular alternative [07.08.2023]
Plant-based alternatives to dairy products do not have to copy the original – but in addition to tasting good, they should also have a pleasant mouthfeel and a varied product range, according to the results of a recent acceptance study. To obtain the results, the University of Hohenheim in Stuttgart surveyed consumers in a total of six European countries. This revealed major...more
Anal Cancer Screening:
New Microbiome-Associated Biomarkers Could Improve Prevention
[20.07.2023]
A new study published in Nature Medicine, July 2023 has identified two novel markers for screening high-grade squamous intraepithelial lesions (HSIL), a precursor to anal cancer, from the anal microbiome of people with HIV (PWH). PWH are at a significantly higher risk of developing anal cancer, particularly among men who have sex with men (MSM). Current screening methods, such...more
Africa and Europe together for scientific research [22.06.2023]
Solutions to address sustainable systems for food production: The University of Hohenheim is the co-proposer of a new university partnership on this topic. The partnership proposal was triggered by the collaboration between the Guild of European Research-Intensive Universities (The Guild) and the African Research Universities Alliance (ARUA).more
CEWS University Ranking:
University of Hohenheim remains in 1st place for gender equality in the state of Baden-Württemberg
[22.06.2023]
The proportion of women among researchers is growing, once again giving the University of Hohenheim in Stuttgart a top place in this category in the state. Overall, the University of Hohenheim placed in the top group in two of six categories, and in the midfield in four others. The Universities of Heidelberg, Freiburg, and Tübingen can boast comparable successes. The rankings...more
Wheat, Einkorn, Emmer, Spelt:
Large Differences in Protein Composition [19.06.2023]
The five types of wheat – einkorn, emmer, spelt, and durum and common wheat – and their varieties differ significantly in the composition of their proteins. This is the result of a large-scale study conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz. The researchers identified a total of 2,896 different proteins in 150 flour samples....more