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UNIVERSITY OF HOHENHEIM
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.

UNIVERSITY OF HOHENHEIM

Hohenheim Research Center for Bioeconomy, Wollgrasweg 43, 70599 Stuttgart, Germany

https://www.uni-hohenheim.de

Contact

Ellen Gwosdz eitfood@uni-hohenheim.de
+49 711 459 239 89

Partner in the following EIT Food projects

UNIVERSITY OF HOHENHEIM
Education

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

UNIVERSITY OF HOHENHEIM
Education

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

UNIVERSITY OF HOHENHEIM
Education

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

UNIVERSITY OF HOHENHEIM
Public Engagement

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

UNIVERSITY OF HOHENHEIM
Education

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

UNIVERSITY OF HOHENHEIM
Innovation

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

UNIVERSITY OF 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

UNIVERSITY OF HOHENHEIM
Public Engagement

Integrating Precision Farming in Computer Game

In spite of these benefits, its adoption by farmers remains low

UNIVERSITY OF HOHENHEIM
Education

Explore How Farmers Produce Food Sustainably

The course focuses on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural; How livestock is farmed in the EU to produce meat, dairy products and eggs; The challenges of feeding a rapidly expanding global population; The trade-offs involved in financially viable organic, environmentally sustainable and socially acceptable production methods; Which technologies are providing the most sustainable solutions

UNIVERSITY OF HOHENHEIM
Education

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

UNIVERSITY OF HOHENHEIM
Education

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

UNIVERSITY OF 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

UNIVERSITY OF HOHENHEIM
Innovation

“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

UNIVERSITY OF 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

UNIVERSITY OF HOHENHEIM
Innovation

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

UNIVERSITY OF 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

UNIVERSITY OF HOHENHEIM
Education

Innovation in Arable Farming: Technologies for Sustainable Farming Systems

Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems

UNIVERSITY OF 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

UNIVERSITY OF 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

UNIVERSITY OF HOHENHEIM
Education

Focus on Farmers

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

UNIVERSITY OF 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

UNIVERSITY OF 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