FEI Research Funding Report:
University of Hohenheim once again at the forefront of food research [16.10.26]
University of Hohenheim in 1st place for food research in Germany. According to the FEI research support division’s conclusions, 41 out of 195 (sub)projects are located there.
The University of Hohenheim remains the leading location for food science research in Germany. The FEI (Research Association of the German Food Industry) funding report for 2025 shows that the University of Hohenheim received more funding than any other participating research institution. In total, the University of Hohenheim accounts for 21 percent of all ongoing (sub)projects, with total funding of nearly 10 million euros. The FEI's annual conference took place from 8–10 September 2026 at the University of Hohenheim in Stuttgart.
In order to accelerate innovation and the transfer of research findings into practice with cooperation projects, the Research Association of the German Food Industry (FEI) funded a total of 41 (sub-)projects at the University of Hohenheim in 2025 with a total sum of around 9.57 million euros. In second place is the Technical University of Munich, with 33 ongoing (sub)projects and 8.12 million euros in funding.
University of Hohenheim in the FEI network
The special role of the University of Hohenheim in the FEI network is also evident at the institutional level. This year's annual conference took place in Hohenheim in September. As a result, this leading research center also served as the host for the key gathering of the scientific community and the food industry within the FEI network.
In addition, there is a unique aspect regarding personnel: Since September 2025, Prof. Dr.-Ing. Jörg Hinrichs of the University of Hohenheim has headed the FEI's scientific advisory council. Hinrichs has been a member of the committee since 2002 and served as its deputy chairperson from 2005 to 2025. In Hohenheim, he heads the Department of Dairy Science and Dairy Technology at the Institute of Food Science and Biotechnology, as well as the Dairy for Research and Training and a technology transfer center. His work exemplifies the broad spectrum of research that the University of Hohenheim covers in the field of food science.
The University of Hohenheim impresses with its broad range of research
At the University of Hohenheim, the Institute of Food Science and Biotechnology brings together a wide range of research approaches related to food production and processing. The focus is on the sustainable use of agricultural raw materials and processing them into food products that meet high quality and safety standards. Among other things, this involves investigating the interactions among molecules, microorganisms, enzymes, and technological and biotechnological processes.
Various current projects at the institute demonstrate just how broad this research area is. For example, a joint research project between the University of Hohenheim and the German Institute of Food Technologies (DIL) is investigating crystal formation in raw ham. In this study, the researchers are investigating which factors influence crystal formation during drying, aging, and storage, and how undesirable precipitates can be prevented. The goal is to develop practical strategies that manufacturers can use to ensure product quality and prevent customer complaints. https://www.fei-bonn.de/gefoerderte-projekte/projekte-des-monats/pdm-2025-07
Another research project is investigating how artificial intelligence can help reduce food waste. To this end, digital process models of food production facilities are being developed and integrated with artificial intelligence methods. The goal is to detect critical process conditions and potential quality deviations during processing. This helps reduce defective batches and food waste, conserve energy and water, and bring new products into production more quickly and in a way that conserves resources.
https://www.fei-bonn.de/gefoerderte-projekte/projektdatenbank/01if22840n.projekt
Another example is a joint research project between the University of Hohenheim and KU Leuven on plant-based alternatives to meat and dairy products. The focus is on how fermentation can be used to naturally produce vitamin B12 and thereby improve the nutritional profile of plant-based products. As part of this research, the scientists are examining, among other things, fermentation conditions, starter cultures, and the composition of plant-based food. https://www.fei-bonn.de/gefoerderte-projekte/projekte-des-monats/pdm-2026-03
Excellent food research
Prof. Dr. Reinhard Kohlus also conducts applied research through his work on drying, spray drying, agglomeration, and the diverse properties of powders—research areas with direct relevance to dairy processing companies. In 2025, he was awarded the Dr. Gisela Runge Prize, a dairy science innovation award. With this prize, the German Dairy Industry Association (Milchindustrie-Verband e.V.) recognized his outstanding scientific achievements. The amount of the award is € 10,000.
- Press release from the Dairy Industry Association: https://milchindustrie.de/pressemitteilungen/milch-wissenschaftlicher-innovationspreis-2025/
- Uni Hohenheim news: https://www.uni-hohenheim.de/personalie?tx_ttnews%5Btt_news%5D=67993
BACKGROUND: Research Association of the German Food Industry – FEI The Research Association of the German Food Industry (FEI) promotes innovation in small and medium-sized companies in the food industry beyond the boundaries of competition. Over 90 percent of the approximately 6,000 companies in the German food industry are members. Industrial Collective Research (IGF) plays an important role in the innovative strength of these companies. In 2025, the FEI coordinated a total of 109 IGF projects, which were funded by the Federal Ministry for Economic Affairs and Climate Action (BMWK) with a total volume of 45.04 million euros.
Text: Billmaier
Contact for press:
Prof. Dr. Herbert Schmidt, University of Hohenheim, Managing Director of the Institute of Food Science and Biotechnology,
+49 (0)711 459-24434, herbert.schmidt@uni-hohenheim.de
Prof. Dr.-Ing. Jörg Hinrichs, University of Hohenheim, Department of Dairy Science and Dairy Technology,
+49 (0)711 459-23792, J.Hinrichs@uni-hohenheim.de
