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.
Hof, Germany – Hof University of Applied Sciences is undertaking a new research project aimed at developing sustainable substrates for plant production. Led by Dr. Harvey Harbach, a research group in collaboration with regional and industrial partners is exploring how sheep wool, as a natural material, can replace peat and plastic in the cultivation of vegetable seedlings.
Hof, Germany – An innovative training opportunity for aspiring doctors has become a reality thanks to a partnership between the University of Applied Sciences Hof and SANA Klinikum Hof. Through this collaboration, young doctors can now practice minimally invasive procedures for treating vascular occlusions on a life-like model—an innovation poised to revolutionize medical education. Previously, such training was only possible under the guidance of highly experienced colleagues on patients or animal models. This cost-effective solution is expected to become available to other medical universities and training institutions in the future.
Even individuals whose symptoms do not yet meet the criteria for clinical depression benefit from therapeutic interventions. This conclusion comes from a new meta-study led by researchers from Munich and Magdeburg who analyzed data from 30 studies. Participants who received interventions were significantly less likely to develop clinical depression within the first year.
Children have become increasingly inactive over the past two decades, as shown by a long-term study involving 3,500 schoolchildren in Austria. Professor Dr Jan Wilke, a sports scientist at the University of Bayreuth, was involved in the project. He and his colleagues are calling for an expansion of sports activities, particularly in schools, as a way to reduce future strain on the healthcare system.
Researchers at the Technical University of Munich (TUM) have developed robotic trousers that enable people to walk more easily while expending measurably less energy. The aim is to keep frail individuals and in particular the elderly mobile and healthy for longer. “You can walk slowly with the shorts but you can also jog,” says TUM Professor Lorenzio Masia. “We have developed a system that makes people want to move around more. It's the same concept as the electric bike, but for walking.”
Disruptions of mitochondrial functions have a fundamental influence on Crohn’s disease. This connection has now been demonstrated by researchers at the Technical University of Munich (TUM). They showed that defective mitochondria in mice trigger symptoms of chronic intestinal inflammation and influence the microbiome.
Wheat is the world’s most important grain. But it has high environmental costs due to the need to fertilize with nitrogen. Researchers at the Technical University of Munich (TUM) and France's National Research Institute for Agriculture, Food and Environment (INRAE) have now determined that new wheat varieties produce better crops with the same quantities of fertilizer.
For the development of its high-efficiency power plant, the start-up Reverion has received the TUM Presidential Entrepreneurship Award. In addition to generating electric power with biogas, the plant can also produce hydrogen from surplus energy. Finalists for the award included Planet A Foods, with a sustainable alternative to chocolate, and RobCo, with a robotics system for small and midsized enterprises. The TUM Entrepreneurship Day brought together attendees from the large and diverse Munich innovation ecosystem.
A team led by Melanie Köhler and Veronika Somoza from the Leibniz-Institute for Food Systems Biology has presented a new research approach in the journal Nature Food. The perspectives article focuses on different ways to study the mouthfeel of food using atomic force microscopy to better understand the biophysical mechanisms that contribute to the overall sensory impression of a food. New findings in this area could drive the development of health-promoting products that contain less salt, fat, sugar and calories but still have a convincing mouthfeel.
