Knowledge & Perspectives
Hohenheim Research and its Impact
Tracing Bitterness [19.02.2021]
Germans love cheese in all its varieties. However, fermented dairy products such as cream cheese, cottage cheese or skyr, and sometimes even sliced cheese and yoghurt, can contain bitter substances causing bitter-sensitive consumers to reject or sweeten them up.more
Canned danger? Interview with Hohenheim food scientists [18.02.2021]
Botulism is a rare but serious disease caused by food poisoning with spore-forming rod bacteria of the genus Clostridium. Prof. Herbert Schmidt, head of the Department of Food Microbiology and Hygiene, explains what happens after the infection.more
Artificial intelligence for healthy work conditions for professional drivers: workload and safety in traffic and transport [02.02.2021]
The Hohenheim Department of Sociology receives support and funding for a very interesting research project. Together with their project partners, Prof. Dr. Caroline Ruiner, Christina Debbing and Sarah Straub investigate the impact of digital change in driving occupations. The project KARAT is funded by the Federal Ministry of Labour and Social Affairs (BMAS). The project...more
Influence of underground cables on soils and crops [09.01.2021]
The Ministry of the Environment is funding a research project "Influence of high-voltage direct current transmission (HVDC) underground cables on soils and agricultural crops (CHARGE)" Worth almost one Million Euros, the project is being carried out by the University of Hohenheim in cooperation with the Baden-Württemberg Transmission System Operator TransnetBW, and will be...more
Hohenheim research for a unique wine aroma [07.12.2020]
How viticulturists and sommeliers can make productive use of current findings on the "wine microbiome"more
Guess what .... [27.11.2020]
.... economic impact would result from a global loss of insect diversity. Three researchers from University of Hohenheim propose a new approach to estimate the effects of declining pollinator populations. more
What is food-to-food fortification (FtFF)?
[24.11.2020]
In this review, Johanita Kruger from the Institute of Nutritional Sciences and her international fellow colleagues will evaluate the use of the term FtFF to date and propose a working definition for further discussion within the scientific community. Moreover, FtFF will be compared to the main established food‐based strategies in order to determine if it really represents a...more
Book release 04/2023: "Mediterranean Diet"
A guide to the preventive and curative power of nutrition
Nature conservation and agriculture: Research for constructive dialogues
Prof. Dr. Wolfgang Schweiger, Dept. Communication Science
Covid-19 related Research
Projects, Publications and Experts
Be part of it - smoke free
If the need for cigarettes and food compete for little financial means, health problems add up, says Prof. Dr. Ströbele-Benschop.
