What are the differences between the programs of the Faculty of Natural Sciences?

Agricultural biology deals with issues related to the biology and ecology of fruit crops. It looks at breeding apple varieties, analyzes flower structure, flower formation, pollination and fertilization, fruit set, and fruit growth and development in different apple varieties. It examines fruit set regulation, phytohormones, and growth regulators and their effects on yield and fruit quality.

The focus is on optimizing quality, modeling growth processes, and aspects of processing and food technology. In addition, agricultural biology researches ways to improve plant health and increase yields, and considers the impact of apple production in the ecological system.

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Biology covers the entire breadth of life, from the origin of living things from a cell, their growth and reproduction, to their interaction with other living things, which they eat, serve as food, or cooperate with in a symbiotic relationship. Thus, the apple blossom is pollinated by insects, as a result of which the ovum in the ovary is fertilized by the pollen grains (sperm cells) and subsequently the fruit develops with a core, pulp, and stalk. The apple tree obtains the necessary energy in the form of carbohydrates from sunlight in the complicated biochemical process of photosynthesis. After humans consume the apple, the organic substances are absorbed and broken down with the help of enzymes, for example. In this process, high-molecular-weight carbohydrates, fats, and proteins are converted into low-molecular-weight compounds. But other mammals, birds, insects, and microorganisms such as yeasts and molds also live on the fruits and leaves of the apple tree, which, in turn protects itself with its own secondary plant substances.

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Biology teachers teach the subject of biology in schools and teach students about the whole breadth of life. In this way, they explain why the apple flower with its corolla and sepals is built in a very special way and what makes it clearly different from the flowers of other plant species. The students are taught how the apple flower is pollinated by mutualistic insects, which causes the ovule in the ovary to be fertilized by the pollen grains (sperm cells) and subsequently develops into the apple, which in turn is different from the fruit of other plants.

With didactic skills, teachers also teach the following aspects of the apple: The apple tree obtains the necessary energy in the form of carbohydrates from sunlight in the complicated biochemical process of photosynthesis. The apple is synonymous with healthy nutrition for humans, and the organic matter is then broken down in a second process. But the larva of the codling moth, the proverbial “worm," also likes to eat in the apple, showing that it is part of an ecosystem. Students are encouraged to consider how humans can get rid of this competition, with pesticides or with environmentally friendly methods such as pheromones.

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Nutritionists know which enzymes in the saliva, stomach, and intestines are responsible for the digestion of apples and the reactions in which certain ingredients, such as vitamins, fiber, or polyphenols, exert their effect. They also use scientific methods to study the influence of ingredients on health: For example, the links between the consumption of apples and apple products on weight reduction in obesity are being researched - both in the petri dish and in clinical trials. Based on this, they deal with the question of which incentives and influences encourage or discourage apple consumption and, on the basis of these findings, develop strategies that optimize dietary habits. 

There are many starting points for researching apples from this health perspective: The apple variety, a specific ingredient, the amount consumed, or the duration of consumption are examples of parameters that could be relevant in research.

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Food Science and Biotechnology deals with the treatment and processing of organic raw materials into food and health products. Food scientists analyze quality parameters of apples to be processed and research processes and technologies to develop, among other things, new products from apples, such as apple chips, smoothies, or fresh apple products for further processing in baked goods. In doing so, they are familiar with the biochemical reactions that must be taken into account when processing apples and the technical process steps for the various end products.

The topic of sustainability also plays an important role in food science and biotechnology, with attempts being made, for example, to obtain pectins from leftovers such as apple peels or to generate biogas. As a result, the raw material is fully utilized. Optimizing process steps to save energy and water, for example, also contributes to sustainable production.

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