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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
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