University of Hohenheim
Profile
The University of Hohenheim is the leading University in agricultural research and food sciences in Germany, and is ranked #6 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 with about 10.000 students, 2100 staff members, 1000 Ph.Ds and 120 professors is divided into three faculties:
- The Faculty of Agricultural Sciences
- The Faculty of Natural Sciences
- The Faculty of Business, Economics and Social Sciences
The University carries out interdisciplinary teaching and extensive state-of-the-art 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 it has strong links to local businesses and governmental organisations.
Universität Hohenheim, 70593 Stuttgart, Germany
Contact
Dr Ellen Gwosdz, Innovation manager R&D
eitfood@uni-hohenheim.de
+49 711 459 239 89
Partner in the following EIT Food projects
Food System Master of Science Programme
The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to your career ambition in the sector
From Leaf to Root – Holistic Use of Vegetables
This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts
Product Concepts For Less Refined Ingredients (aka “Less is More”)
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Present machinery in bakeries is used to optimize the production process
The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge
EFSET - European Food Systems Education and Training
Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to bring about positive change
Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with consumers with a central focus on increasing consumer trust in the food chain that helps consumers make better food choices that are sustainable and at the same time demonstrating industry’s commitment for better transparent communication
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
Educating for Technology Take-off
However, uptake of new technologies on farms is patchy
Integrating Precision Farming in Computer Game
In spite of these benefits, its adoption by farmers remains low
Explore How Farmers Produce Food Sustainably
Build your knowledge of the processes used by farmers and food producers Have you ever wondered what makes food sustainable? On this course, you’ll gain a better understanding of where our food comes from, how it’s produced, and the associated environmental, social and sustainability challenges for EU farmers
Food for Thought: The Relationship Between Food, Gut and Brain
The course focuses on the relationship between food, brain and mind: How does the brain work? How do emotions and thoughts affect our food choices? How do diets and nutritional deficiencies affect our brain? Reward systems and their relationship with food The link between the microbiome and brain Who should join the course This course is open to everyone, but may be of particular interest to psychologists or people working in health and well-being
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
APPLICATIONS OPEN FROM MONDAY 6th APRIL - TO JUNE 30 Do you want to develop a business idea together with other brilliant minds and qualified mentors from the industry? EIT FOOD Summer school on Climate Friendly Convenient Food Solutions is for You! The food industry needs INNOVATION AND TALENT
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
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions
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
Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Fusarium graminearum and F
DACWEED: Detection and ACtuation system for WEED management
Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches
Building Student skills in micro-algae processing, component characterization and innovative product development
Rising global population leads to growing food shortage
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
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems
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
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
These ingredients can be physically (coacervates), chemically (conjugates) or enzymatically formed
Circular Food Generator Track
The proposed waste streams are bread, bananas and potatoes, which still have significant potential for use within the context of innovative food solutions
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
Foodio - Food Solutions Master Class
Programme description FOODIO, Food Solutions Master Class, was a multidisciplinary, challenge-based learning programme for bachelor, master and doctoral students, working together with professors, researchers and professionals
Focus on Farmers
However, farmer adoption of these technologies is often limited and therefore the benefits are not realised
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
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