Hop-derived constituents not only increase shelf-life and bitterness of beer, but can also significantly influence aroma. An important hop odorant is linalool, which has a floral and citrus-like scent. Under the leadership of the Leibniz Institute for Food Systems Biology at the Technical University of Munich, a team of scientists has now disproved a roughly 20-year-old assumption about this odorant. The new study contributes to a better understanding of changes in beer bouquet during the brewing process and beer aging.
The project BioMagnetix aims to revolutionize the usage of magnetic nanoparticles in biomedicine. It has now received EXIST start-up funding from the Federal Ministry for Economic Affairs and Climate Action.With a grant of approx. 150,000 Euros, first steps to commercialize the idea can now be taken from the laboratory at the University of Bayreuth towards the market.
A study conducted by early career researchers from the Universities of Passau and Bern based on data from Switzerland has revealed: On days when temperatures exceed thirty degrees Celsius, the number of occupational accidents increases by 7.4 percent. With office workers, the night is the main cause.
The whiskered brome (Bromus grossus) is an ancient cereal species that is known to have been cultivated and used as a food resource as early as the Bronze Age. Today, however, it is threatened with extinction. In joint research work, the University of Bayreuth, the Bezirkslehrgut Bayreuth and the company IREKS in Kulmbach have investigated whether the grain from this species is suitable for brewing beer. The result is two tasty beers: a Pilsner and a Hefe-Weizen.
Social media play an important role in users' perception of the ideal body - often leading them in an unhealthy direction. Researchers at the University of Würzburg have investigated how this can be counteracted.
In view of a growing world population and the issue of global food security, the following number is staggering: According to the German Federal Ministry of Agriculture, 78 kilograms of food are thrown away per capita every year in Germany alone. Over 50 percent of global waste along the food value chain is generated in private households. People thus spend money on products that then end up in the garbage bin. But what is the background to this irrational behavior, which is more than a private decision in the face of resource scarcity?
Regensburg, 20 June 2023 - The prestigious Johann-Georg-Zimmermann Medal was awarded this year to LIT scientist Prof. Dr. Hinrich Abken in recognition of his lifetime achievements.
Diet drinks often contain a mix of non-nutritive sweeteners that also enter the bloodstream after consumption. As a new pilot study shows, even dietary intake levels of saccharin, acesulfame-K and cyclamate are enough to modulate the copy rate of various genes in white blood cells. "Our data suggest that this modulation sensitizes immune cells to certain immune stimuli," says Dietmar Krautwurst of the Leibniz Institute for Food Systems Biology at the Technical University of Munich. He adds: “Likewise, they also suggest that taste receptors may act as sweetener sensors of the cellular immune system.”
Multinational food corporations have increasingly expanded their distribution networks and sales markets in the Global South. By way of their products, they are present in many African countries. A new project at the University of Bayreuth will now use the example of Ghana to systematically investigate for the first time how these companies define their responsibility for food, nutrition and health and put that into practice. The project is funded by the DFG and led by Prof. Dr. Tina Bartelmeß, Junior Professor of Food Sociology at the University of Bayreuth’s Kulmbach Campus. The findings are expected to generate new impulses for strengthening public health that extend beyond West Africa.
The labeling of novel foods with the aim of promoting sustainable consumption decisions is currently a much-discussed topic in science, industry and politics. The Simon Nüssel Foundation has recently started funding an unusual research project under the Chair of Food Law at the University of Bayreuth. The goal is to develop a board game called "Supermarket of the Future". Players will learn about innovative food products and how they can and should make informed consumer decisions. Science and politics can gain new insights into the practice of food labeling through the game.
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