Applied computer scientists at the University of Bamberg are currently developing an AI medical companion that will help doctors in recognising and diagnosing types of cancer and pain.
Can surgeons quantify the risk of aphasia when removing a brain tumor? To find out, researchers at Klinikum rechts der Isar of the Technical University of Munich (TUM) are analyzing the brain as a network. In a current study with 60 patients, they already achieved an accuracy rate with three quarters of their predictions.
The Chair of Food Law at the University of Bayreuth has announced the winners of its scientific essay competition on the future of food law and food policy. Dr. Stephan Walch and Dr. Dirk Lachenmeier from the Chemical and Veterinary Investigation Office (CVUA) in Karlsruhe were awarded first prize for their analysis of the EU Novel Food Regulation. Anna Handte-Reinecker received second prize and Ankita Yadav third prize. Bayreuth master's students Anna Handte-Reinecker and Ankita Yadav received second and third prize, respectively. A publication of the award-winning essays is in preparation.
Cereal, milk and meat were the staple diet of people in Britain as long as 5500 years ago. By carrying out a chemical analysis of lipid residues in well-preserved ceramics, a research team led by the University of Bristol and including researchers from Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) have proven for the first time that people in Neolithic Britain not only consumed barley, but also wheat, which was prepared in clay pots designed especially for this purpose.
Malnutrition is a key challenge not only in African countries. As an international study led by Veronika Somoza now shows, egg powder is a food with great potential to improve the nutritional situation of children in deprived areas. Compared to pasteurized whole egg, the powder contains lower amounts of essential fatty acids, but still provides many vitamins, indispensable amino acids and important trace elements. In addition, it has a long shelf life without additional preservatives, is easy to transport over long distances and is simple to prepare.
In the cultivation of organic cacao, many factors determine the yield. An international research team with scientists from the universities of Würzburgh and Göttingen has now identified important players and their combined effects.
Professor Othmar Moser (University of Bayreuth) has been awarded by the European Association for Diabetes Research (EASD) in cooperation with its foundation, the EFSD, for a research project that will assess opportunities for safe exercise in people with type 1 diabetes. The award is endowed with 100,000 euros.
Alternative proteins are now considered essential components of a sustainable, safe, and equitable diet. The Good Food Institute (GFI) is a global NGO that aims to advance the research, production, use and marketing of such proteins. The University of Bayreuth has recently become a member of the GFI’s Alt Protein Project. Alexandra Molitorisová, Federica Ronchetti and Alessandro Monaco, research associates in the Food Law research group, are leading the new "Bayreuth-Kulmbach Alt Protein Project".
After studying financial management at Coburg University of Applied Sciences, Melkamu Taye is now writing his doctoral thesis on how to develop efficient agricultural markets in poor countries.
The Bosch Health Campus (BHC) in Stuttgart and the Institute for Management in Medicine and Health Sciences (IMG) at the University of Bayreuth have agreed to engage in scientific cooperation. In future, research projects on medical management, leadership, and digitalisation will be developed and implemented in partnership. Joint studies on these topics will be publicly accessible and will flow into health economics study programmes at both institutions.