Press releases on animals in research and teaching
Climate Research:
New DFG research group at the University of Hohenheim [14.12.2023]
Whether one looks at long-term climate forecasts or the prediction of storms, drought, and heavy rainfall – the interaction between land and atmosphere plays a major role. The German Research Foundation (DFG) is setting up the “Land-Atmosphere Feedback Initiative (LAFI)” research group on this topic at the University of Hohenheim in Stuttgart. The DFG research group’s...more
Corporate due diligence regulations should neither be a paper tiger nor a bureaucratic nightmare [08.12.2023]
Corporate due diligence regulations can be a success for human rights, labour standards, as well as for environmental and climate goals – if they are designed with clear objectives in mind. To ensure that the new regulations do not become bureaucratic nightmares or paper tigers, the Scientific Advisory Board for Agricultural Policy, Food, and Consumer Protection (WBAE) has...more
Microalgae:
Environmentally friendly and healthy alternative to fish [09.10.2023]
Rows of plates with tasty tortelloni, with unidentified fillings: The volunteers participating in a tasting study at the University of Hohenheim tested a new food: microalgae. The taste is reminiscent of fish and the recipe is still being fine-tuned. From a nutritional point of view, the single-cell organisms are veritable all-rounders. Just like marine fish, they are a...more
THE World University Ranking 2024:
University of Hohenheim remains one of the best 300 universities worldwide [27.09.2023]
Small and excellent: The University of Hohenheim is among the top 16 percent of the world’s universities in the current World University Ranking. The British magazine “Times Higher Education” (THE) publishes this ranking each year, and this time it included nearly 1,904 top universities from 166 countries. It is an evaluation of the entire university. The outstanding...more
Vegan trend in Europe:
In Germany, milk substitutes from plants are most popular alternative [07.08.2023]
Plant-based alternatives to dairy products do not have to copy the original – but in addition to tasting good, they should also have a pleasant mouthfeel and a varied product range, according to the results of a recent acceptance study. To obtain the results, the University of Hohenheim in Stuttgart surveyed consumers in a total of six European countries. This revealed major...more
Anal Cancer Screening:
New Microbiome-Associated Biomarkers Could Improve Prevention
[20.07.2023]
A new study published in Nature Medicine, July 2023 has identified two novel markers for screening high-grade squamous intraepithelial lesions (HSIL), a precursor to anal cancer, from the anal microbiome of people with HIV (PWH). PWH are at a significantly higher risk of developing anal cancer, particularly among men who have sex with men (MSM). Current screening methods, such...more
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
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
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