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Press releases
New article in “Nature”:
Biodiversity even in oil palm plantations [24.05.2023]
(pug) Islands of trees in oil palm plantations can significantly increase farm biodiversity within five years without reducing productivity. This has been shown by a long-term project in Indonesia as part of the collaborative research center "EFForTS" at the University of Göttingen, a project in which the University of Hohenheim and the German Center for Integrative...more
Finally delicious:
New proteins to revolutionize gluten-free baked goods [24.05.2023]
Gluten is one of the largest natural proteins and has fantastic properties: It keeps a well-cooked dough airy until baking stabilizes the open-pore structure. Prof. Dr. Mario Jekle from the University of Hohenheim in Stuttgart is working on processes in which selected proteins from peas, rapeseed, rice, or maize, for example, directly replace gluten protein or can be linked to...more
CWUR World University Ranking 2023-24:
University of Hohenheim rises to top 3.9 percent worldwide [15.05.2023]
Above all, its research performance garnered high scores: The University of Hohenheim is one of the top 3.9 percent of universities worldwide. That was the result of the CWUR World University Ranking for 2023-24 published on 27 April 2022. In a global comparison, it lists the University of Hohenheim in Stuttgart in 798th place out of more than 20,000 universities. In the...more
Experts warn about hidden muscle atrophy [15.05.2023]
It is a condition that has received little attention to date, and it mainly affects people who are obese: due to a lack of exercise, this population group can suffer from gradual muscle atrophy, which remains hidden under the fat layer and thus undetected. Prof. Dr. med. Stephan Bischoff from the University of Hohenheim in Stuttgart is part of an international panel of experts...more
Ham without Oink:
Students develop a new kind of vegan ham [15.08.2023]
Pigging out: Alternative products based on plant proteins are increasingly playing the leading role at the former Department of Meat Technology, which has been renamed to the Department of Food Material Science. But why is it that certain vegan sausage varieties are closer to the animal-based original than others? At the University of Hohenheim in Stuttgart, young researchers...more