Research profile

The University of Hohenheim is an international research university with a strong presence in the region and in the State of Baden-Württemberg. The University has a strong interdisciplinary profile which enables it to devote its attention more particularly to inter-university topics. The founding idea of the University of Hohenheim was born 200 years ago out of the emergency situation of a global catastrophe and the need to come up with innovative solutions. Scientific research and teaching also aim to strengthen resilience to further extreme events.

From theory to practice

Today, sustainability and resilience are overarching concepts which are of major relevance for many areas in teaching and research at the University of Hohenheim and in the operations of the University itself. The goal of Hohenheim research is to create a basic understanding of the interrelationships and to then channel these findings into the shaping of concrete actions in practice.

With its unique combination of departments from the agricultural sciences, natural sciences and business, economics and social sciences, the University of Hohenheim makes a systemic contribution to the Sustainable Development Goals (SDGs) of the United Nations.

Interdisciplinary cutting-edge research

The University has core research areas that can hold their own internationally. They constitute the framework within which Hohenheim researchers join forces in research institutions, projects and consortia and thus prepare a breeding ground for interdisciplinary cutting-edge research.

Research projects & prizes

Most research at UHOH is financed from third-party funds. Our research projects, which range from groundbreaking basic research to application-oriented projects of major transfer relevance, are funded by the EU, the federal government, the State of Baden-Württemberg, foundations, and business. Profile-enhancing research projects play a major role here. They include the coordinated programs of the German Research Foundation (DFG) and large-scale projects of the state, the federal government, and the European Union. Thanks to our unique profile, the Federal Ministry of Education and Research (BMBF), the Federal Ministry of Food and Agriculture (BMEL) and the Baden-Württemberg State Ministry of Food, Rural Areas and Consumer Protection (MLR) in particular make a major contribution to the promotion of research at our university, and thus put their clear stamp on the research profile of the UHOH.

Third-party funded research projects

Projects supported with a particularly high amount of third-party funds are considered “heavyweight” third-party funded research projects. This often includes large consortium projects on which several researchers are working.

This category includes research projects with funding amounts starting at € 350,000 for technical research (often in the area of agricultural and natural sciences) or € 150,000 for non-technical research (often in the area of business, economics, and social sciences)
 

Press releases

Alliance against food intolerances [13.07.2021]

Food intolerances are among the most common ailments worldwide and are associated with a variety of constraints for those affected. More particularly, distinguishing between a food intolerance or a food allergy and what is known as irritable bowel syndrome causes considerable difficulties in everyday life. The diagnostic and therapeutic approaches currently available are,...more


Advanced biofuel breakthrough:
HyFlexFuel converted sewage sludge and other biomasses into kerosene by hydrothermal liquefaction (HTL) [22.06.2021]

The EU funded research project HyFlexFuel recently succeeded to produce biocrudes via hydrothermal liquefaction (HTL) from a variety of biomasses, including sewage sludge, food waste, manure, wheat straw, corn stover, pine sawdust, miscanthus and microalgae in a pilot-scale continuous HTL plant at Aarhus University (Denmark). “It has been a real milestone in HyFlexFuel to...more


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Newsflash

High quality bread – gluten-free [19.08.2022]

How can we succeed in baking bread that is absolutely gluten-free and that is similar to what we are used to, both in terms of taste and texture? This question is being investigated by the collaborative project PROTAX with the participation of the University of Hohenheim. The researchers are relying on gluten-free starting materials such as oats, corn, and rice. The German...more


Wheat: Good baking results despite reduced nitrogen fertilization [16.08.2022]

A new heavily funded research area at the University of Hohenheim looks at the relationship between nitrogen fertilization, protein content, and the baking properties of bread wheat. The goal here is to obtain an optimum baking result by combining the right choice of cultivars and ideal nitrogen supply, while reducing nitrogen at the same time. The German Research Foundation...more


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Contact

Prof. Dr. Julia Fritz-Steuber
Vice President for Research, Early Career Researchers, and Transfer
+49 711 459 22228
prorektorat-forschung@uni-hohenheim.de