Press releases on animals in research and teaching
Mitigating Corona Impacts:
Startups are the speedboats for innovations [18.01.2021]
Prof. Dr. Andreas Kuckertz and Prof. Dr. Bernd Ebersberger from the University of Hohenheim in Stuttgart find that during the COVID-19 crisis, startups introduce new products and services to market around nine to ten days faster than established companies. Their study analyzed 136 innovations worldwide that emerged in response to the challenges of the COVID 19 pandemic. The...more
Riparian forests in the savannah:
Fires also threaten Brazil's second largest ecosystem [14.12.2020]
In recent years, wildfires have become increasingly frequent in the Brazilian savannahs, also severely affecting the riparian forests. Investigations carried out with a scientist from the University of Hohenheim in Stuttgart have now shown how great the threat to these sensitive ecosystems actually is: "The loss here is even worse than in the tropical rainforest of the Amazon,...more
ERC Synergy Grant for Uni Hohenheim:
Communication processes between plant cells [06.11.2020]
Together with Prof. Dr. Wolf B. Frommer and Prof. Dr. Rüdiger Simon from Heinrich Heine University Düsseldorf (HHU) and Prof. Dr. Wolfgang Baumeister at the Max Planck Institute of Biochemistry (MPIB) in Martinsried, Prof. Dr. Waltraud Schulze at the University of Hohenheim is to receive funding from the European Research Council (ERC). The ‘SymPore’ project will now be...more
Showcase Bioeconomy:
Seaweed as a Sustainable Source of Raw Materials [30.10.2020]
Algae (or seaweeds) already serve as a source of raw materials for stabilizers or thickening and gelling agents, such as agar, alginate, and carrageenan. However, research is also increasingly interested in their potential as a carbohydrate source for bioplastic development. These are not only biodegradable, but their properties can also help to extend the shelf life of food...more
Showcase Bioeconomy:
Meat substitute products: Advertising not appealing to flexitarians [22.09.2020]
Around 75 million people in Europe eat vegetarian or vegan food, and the trend is rising. The number of flexitarians, i.e. those people who are increasingly concerned about the sustainability of their food consumption and wish to limit their meat consumption, is much greater still. But for many consumers who want to replace products of animal origin partially or completely,...more
THE World University Ranking 2021:
University of Hohenheim maintains its position in the top segment
[15.09.2020]
Small and excellent: The University of Hohenheim in Stuttgart remains in the top fifth in the worldwide World University Ranking. The British magazine “Times Higher Education” (THE) publishes this ranking each year. In 2020, over 1,500 top universities from 93 countries were ranked. It is an evaluation of the entire university, and the University of Hohenheim’s research...more
Showcase Bioeconomy:
Improving the ecological footprint of bakeries [02.09.2020]
Starting with the various types of bread to rolls, pretzels, croissants, and pastries - our bakeries offer an almost unmanageable variety of baked goods. However, this variety is often very costly: What has not been sold in the evening ends up in the garbage. This is not only a huge waste of food, but also consumes unnecessary energy. The EIT food project "PrO4Bake" aims to...more
Showcase Bioeconomy:
Research Aims to Combine Species Protection & Palm Oil Production [12.08.2020]
Oil palm plantations as far as the eye can see. In addition to a dramatic loss of many animal and plant species, such plantations often lead to massive environmental problems. Small-scale farmers in the tropics are also converting from traditional cultivation of their land to economically more attractive land use systems such as these oil palm plantations. A recent study by 41...more
Study shows social media and search engines are better than their reputation suggests [29.01.2020]
Digital media have fundamentally changed the way we consume news. It is often assumed that the use of social networks and search engines has had a negative impact on the diversity of news that people access. This is often attributed to the algorithmic filtering used by these intermediaries, which only displays information that corresponds to the individual users' interests and...more
Aroma of bread:
Modern and old wheat varieties taste equally good [10.12.2019]
Bread baked from modern wheat varieties are just as aromatic as that baked from old varieties. However, differences exist between the breads from different wheat varieties – and those that were grown in different locations. These were the findings made by a team of German and Swiss researchers under the leadership of Heinrich Heine University Düsseldorf (HHU) and the...more
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