UNIVERSITÄT HOHENHEIM
UNIVERSITÄT HOHENHEIM

Profile

The University of Hohenheim is the leading University in agricultural research and food sciences in Germany, and is ranked #3 in Europe. With its three faculties/colleges of agriculture, natural science and social and economic sciences, the university is able to address holistically most aspects of the food system. It has extensive experiment stations with associated acreages that make it possible to carry out field research. The University maintains an international network with numerous partners and has a strong foothold in Africa and Emerging Countries.

Competences & Capabilities

The University of Hohenheim is divided into three faculties:

  • The Faculty of Agricultural Sciences,
  • The Faculty of Natural Sciences, and
  • The Faculty of Business, Economics and Social Sciences.

With 10.000 students, 2500 staff members, 1000 Ph.Ds and about 140 professors, the University carries out interdisciplinary teaching and research, finding solutions for key global challenges like transforming the economy to a biobased one, addressing resource shortages and environmental challenges taking social and economic aspects into account. Being located in the capital of the state of Baden-Württemberg, one of the most prosperous and economically dynamic states in Germany, it has strong links to local businesses and governmental organizations. An extensive state-of-the-art research and teaching infrastructure exists.

UNIVERSITÄT HOHENHEIM

UNIVERSITÄT HOHENHEIM

Hohenheim Research Center for Bioeconomy, Wollgrasweg 43, 70599 Stuttgart, Germany
Central
Country: Germany

http://www.uni-hohenheim.de

Contact

Ellen Gwosdz eitfood@uni-hohenheim.de

Partner in the following EIT Food projects

UNIVERSITÄT HOHENHEIM
Education

Explore How Farmers Produce Food Sustainably

This SPOC delivers a short training course to upskill professionals working in a range of allied food industries (such as processors, distributors, retailers, insurance companies) about the diverse nature of farming systems and primary food production processes

UNIVERSITÄT HOHENHEIM
Education

Food for Thought: The Relationship Between Food, Gut and Brain.

The relationship between food and brain works in both directions

UNIVERSITÄT HOHENHEIM
Education

Summer School on “Entrepreneurship for food product innovation”

We will continue this activity in 2019 with the University of Hohenheim as host

UNIVERSITÄT HOHENHEIM
Innovation

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases

UNIVERSITÄT HOHENHEIM
Education

CHAMPP: Contemporary challenges and issues of the poultry production sector

There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e

UNIVERSITÄT HOHENHEIM
Education

Innovative Food Systems Teaching and Learning (IFSTAL) Europe Programme

The aim of the Innovative Food Systems Teaching and Learning (IFSTAL) Europe programme is to help address this need by providing postgraduate students with unique and exciting opportunities to tackle real-world food system-related problems set by industry partners in a collaborative fashion

UNIVERSITÄT HOHENHEIM
Education

Food tech transitions: reconnecting agrifood, technology, and society

Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge University, together with Energy Pulse Systems and Puratos

UNIVERSITÄT HOHENHEIM
Education

From waste to worth: use of plant residues

Programme description The students teams built up an extendible prototype of a database including (1) occurrence of plant waste material (e

UNIVERSITÄT HOHENHEIM
Education

How to effectively change food habits: innovative techniques and personalized nutrition approaches

The aim is to provide them with innovative techniques and personalized nutrition that are able to deliver effective and measurable changes in their clients’ behavior

UNIVERSITÄT HOHENHEIM
Education

SME Workshop: Supporting SMEs for new business opportunities-2019

The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe

UNIVERSITÄT HOHENHEIM
Education

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

The solutions include Reducing the amount of plastic bags used by consumers in supermarkets to pack on-the-go items (e

UNIVERSITÄT HOHENHEIM
Education

Focus on Farmers

However, farmer adoption of these technologies is often limited and therefore the benefits are not realised

UNIVERSITÄT HOHENHEIM
Education

FOODMIO

FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals

UNIVERSITÄT HOHENHEIM
Education

Food System Master of Science Programme

Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system

UNIVERSITÄT HOHENHEIM
Innovation

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis