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
Angela Schaffert
angela.schaffert@uni-hohenheim.de
+49 711 459 239 89
Partner in the following EIT Food projects
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.
From Leaf to Root – Holistic Use of Vegetables
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized.
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
A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project.
The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
Nutrition: Health and Sustainability
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
The Regenerative Agriculture Revolution
Regenerative agriculture offers one of the greatest opportunities to help Europe address human and climate health, along with the financial well-being of farmers.
The Regenerative Agriculture Revolution is a series of activities whose overall aim is to help farmers and agrifood businesses adopt more regenerative farming practices and raise public awareness about the important health, environmental and economic benefits of eating regeneratively produced food.
EFSET - European Food Systems Education and Training
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
Educating for Technology Take-off
New technologies and innovations offer significant opportunities to farm businesses to improve the efficiency and effectiveness of operations, enhance yields and outputs, as well as reducing environmental impacts.
Integrating Precision Farming in Computer Game
Precision agriculture has a high potential to improve farming practices leading to increased technical efficiency, better use of inputs, and therefore diminished environmental footprint.
Explore How Farmers Produce Food Sustainably
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
Food for Thought: The Relationship Between Food, Gut and Brain
Find out how your diet affects your brain, and your brain affects your diet
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
Food tech transitions: reconnecting agrifood, technology, and society
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
Farmers increasingly generate 'big' data about their fields.
CHAMPP: Contemporary challenges and issues of the poultry production sector
The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the strategy and profitability of fodder and poultry production, all from RIS-eligible regions.
Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Mycotoxins can significantly reduce food quality, especially in wheat production.
DACWEED: Detection and ACtuation system for WEED management
The increasing public concern about food security and the stricter rules applied word wide concerning herbicide residues in the agri-food chain, reduce consumer acceptance of chemical plant protection.
Building Student skills in micro-algae processing, component characterization and innovative product development
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.
From waste to worth: use of plant residues
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Consider ways arable farmers in the EU can use agri-tech to benefit business
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.
Circular Food Generator Track
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail activities.
SME Workshop: Supporting SMEs for new business opportunities-2019
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
Foodio - Food Solutions Master Class
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.
Focus on Farmers
Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability.
FOODMIO
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
The development of organic supply chains that drive fair, transparent and healthy options for the consumer
The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.