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.
Hohenheim Research Center for Bioeconomy, Wollgrasweg 43, 70599 Stuttgart, Germany
Contact
Ellen Gwosdz
ellen.gwosdz@uni-hohenheim.de
+49 711 459 239 89
Partner in the following EIT Food projects
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
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
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 low environmental impact as consciousness among consumers rapidly increases
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
Integrating Precision Farming in Computer Game
In spite of these benefits, its adoption by farmers remains low
Explore How Farmers Produce Food Sustainably
The course will focus 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
Food for Thought: The Relationship Between Food, Gut and Brain
The course will focus 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 innovation”
We will continue this activity in 2019 with the University of Hohenheim as host
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
Its ambition is to train groups of students, young researchers and professionals from different backgrounds, in creative thinking, innovation in Climate Friendly Healthy Convenient Food Solutions and entrepreneurship, with the final objective of translating innovative research solutions faster into real business cases
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
European Food Systems Education and Training (EFSET) Programme
The aim of the European Food Systems Education and Training (EFSET) 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
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
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
How to effectively change food habits: innovative techniques and personalized nutrition approaches
The aim of this blended programme is to provide nutrition professionals with innovative techniques that are able to deliver effective and measurable changes in their clients’ behavior
An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks
The course will focus on: An Introduction to Food Systems ; Fundamentals of System Sciences ; Food System Nodes I: Production & Processing ; and Food System Nodes II: Distribution and Consumption, Side Streams, Food Integrity Who should join the course Professionals in the food and agriculture sector (i
Agri-tech: The future of sustainable arable farming
Arable farmers can choose to adopt a wide-range of innovations including precision instruments in agricultural machinery, sensors, monitors, integration of earth observation data and mobile decision support apps
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
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
Focus on Farmers
However, farmer adoption of these technologies is often limited and therefore the benefits are not realised
The development of organic supply chains that drive fair, transparent and healthy options for the consumer 2020
The organic food supply system in Europe must rank among one of the most important in terms of trust
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