Sustainable food production: microorganisms produce nutrients in bioreactors - 12/03/2025

CO2 and H2 as starting materials for proteins and vitamins

Agricultural land needed to sustain the world's growing population is becoming increasingly scarce. To help address this challenge, researchers from the Environmental Biotechnology Group at the University of Tübingen have developed an innovative and sustainable power-to-vitamin technology. This breakthrough enables protein- and vitamin-rich foods to be produced with the help of microorganisms in a bioreactor using carbon dioxide and…

Biotechnology team at University of Tübingen obtains valuable byproduct in protein production. This could be a potential to the contribution of feeding a growing world population without livestock farming.

At the finale of the Cyber Valley Days, and Science Minister Petra Olschowski opened the ELLIS Institute Tübingen, heralding the next phase of the AI Innovation Campus. With the world's first ELLIS Institute, Cyber Valley is gaining further radiance. Olschowski also announced at the ceremony that the Karlsruhe Institute of Technology (KIT) is joining the Cyber Valley Community.

Germany has the most active market, Southern Europe wants more variety, and people in Poland find dairy substitutes too expensive, according to a recent study by the University of Hohenheim.

On Tuesday, July 18, 2023, the Tübingen AI Center held a symposium to celebrate its permanent establishment as a national AI center. Since July 1, 2022, it has received 20 million euros a year in funding from the federal government and the state.

Volkswagen Foundation to fund international research project with around 1.5 million euros. Interdisciplinary team led by the Institute for Global Health at Heidelberg University Hospital to research the transmission of pathogens from animals to humans in Thailand and Laos. Long-term goal is to develop sustainable preventive measures against future pandemics.

Heidelberg scientists decode the genetic foundations of rapid testicle evolution in mammals and humans. Evolutionary pressure across male mammals to guarantee the procreation of their own offspring led to a rapid evolution of the testicle.

Article - 24/01/2019

Scientists to combat antibiotic-resistant bacteria in wastewater

In Germany, around 1,500 tonnes of antibiotics per year are administered to humans and animals. As a result, more and more bacteria are developing resistance to common antibiotics. As part of HyReKA, a cooperative project funded by the BMBF, scientists led by Professor Thomas Schwartz from the KIT are investigating how antibiotic-resistant pathogens spread and how they can be prevented from doing so.

Article - 10/01/2019

Stocktaking and recommendations for action: the BBAW’s fourth gene technology report

In the new gene technology report, the interdisciplinary working group of the Berlin-Brandenburg Academy of Sciences (BBAW) takes stock of gene technology developments in Germany during the past few decades, and discusses the societal, legal and ethical challenges associated with these technologies in the future. The report is highly topical due to the controversy surrounding the ruling of the European Court of Justice on CRISPR/Cas9 genome…

Dossier - 16/06/2014

Biotechnology as a tool for the production of food

Biotechnology opens up numerous opportunities for the food industry. The targeted use of biotechnological methods can help reduce the quantity and number of unhealthy ingredients in foods as well as degrade allergenic substances. Genomic research and targeted breeding also greatly facilitate progress in agriculture. Food biotechnology therefore contributes significantly to saving resources, optimising harvest yields and producing better foods.

Dossier - 03/06/2013

Food analytics applied consumer protection

Consumers rightly expect to be supplied with healthy, high-quality and safe foods. However, over the past few years, food scandals have frequently hit the headlines. They are brought to light in laboratories that have a huge arsenal of methods and procedures to analyse food. Although the media would have us believe otherwise, the vast majority of foods are safe and very rarely hazardous to human health.

Dossier - 23/07/2012

Extremophilic bacteria

Extremophilic bacteria love it hot, sour or salty, toxic substances like heavy metals also do them good and even give them energy. As molecular and systems biology techniques get better and better, industry is also becoming increasingly interested in these exotic organisms. What potential does knowing the biochemistry of extremophilic bacteria have for the pharmaceutical, cosmetics and sanitary articles industries?