Redesigning the production of animal foods is at the heart of a transformation of food systems aimed at sustainability. The changes required for this also affect the legal framework for animal feeding. The Simon Nüssel Foundation has therefore recently begun funding a new research project at the University of Bayreuth on innovations in German and European feed law. The project is headed by Prof. Dr. Kai Purnhagen, Chair of Food Law at the University of Bayreuth’s campus in Kulmbach.
Improving the quality of life of patients suffering from lung cancer is the goal of a new joint project of the University of Bayreuth, the University of Regensburg and the University Hospital Regensburg. The project is led by Prof. Dr. Martin Emmert, holder of the Chair of Health Economics, Quality Management and Preference Research in Oncology at the University of Bayreuth. It will be funded by the Innovation Fund of the Joint Federal Committee (G-BA), the highest body of self-administration in the German healthcare system, with a total of around 1.3 million euros over the next three years.
Hof University of Applied Sciences wants to recruit foreign nursing staff, strengthen their skills and integrate them. The reason: Bavaria alone is currently losing more than 1,000 nursing staff each year, while at the same time studies by the Free State of Bavaria assume a tenfold increase in the need for nursing staff by 2050 – mainly due to an aging society. One key to countering this plight will be to recruit foreign nursing professionals. To drive this forward, the master’s program “Cross Cultural Nursing Practice M.A.” – the only one of its kind in Germany – will start at Hof University of Applied Sciences in 2024.
The Faculty of Life Sciences at the University of Bayreuth in Kulmbach is launching new interdisciplinary research on the supply of proteins through Novel Food. The composition of the disciplines under which Novel Food will be examined is unique: Researchers from the fields of biochemistry, food metabolome, psychology, nutrition sociology, food law and food supply chain management are involved. They will compare the quality of proteins from conventional foods with those from alternative foods.
International research groups led by Prof. Dr. Aldo Faisal, Professor of Digital Health at the University of Bayreuth, have developed a novel set of tools for diagnosing and monitoring neurological diseases based on body-worn sensors (wearables) and artificial intelligence. Digital biomarkers can determine currently reached disease stages and expected disease progression with unprecedented accuracy. In two studies published in Nature Medicine, the researchers report on successful applications of this AI technology, using Friedreich's ataxia and Duchenne muscular dystrophy as examples.
The composition of foodstuffs, but also the sequence of dishes, is important for the perfect taste experience of a menu. This insight, based on experience, is well known. The molecular causes of the pleasure-enhancing effects, on the other hand, are still poorly understood. Using the example of chicory, surrogate and roasted coffee, a study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) now explains for the first time why the order in which we eat food can be decisive for bitter taste perception and what role bitter taste receptors play in this process.
Researchers at the Munich Institute of Robotics and Machine intelligence (MIRMI) at the Technical University of Munich (TUM) have developed a model that enables a robot to serve tea and coffee faster and more safely than humans – with no sloshing. The mathematics behind the pendulum used in the concept is more than 300 years old.
Lifting a glass, making a fist, entering a phone number using the index finger: it is amazing the things cutting-edge robotic hands can already do thanks to biomedical technology. However, things that work in the laboratory often encounter stumbling blocks when put to practice in daily life. The problem is the vast diversity of the intentions of each individual person, their surroundings and the things that can be found there, making a one size fits all solution all but impossible. A team at FAU is investigating how intelligent prostheses can be improved and made more reliable.
The distribution of microplastics and nanoplastics in the environment, the potential of human exposure and particle uptake, and the absorption of these particles into tissues are topics that are being intensively researched worldwide. An international research group of the EU project "PlasticsFatE" under the leadership of Prof. Dr Christian Laforsch at the University of Bayreuth has evaluated international research literature on these issues. The results presented in the journal "NanoImpact" show: Concerning the risks for humans, the evidence is less certain than the broad spectrum of publications might suggest.
In search of new biomarkers for nutrition and health studies, a research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) has identified and structurally characterized three metabolites that could be considered as specific markers for individual coffee consumption. These are degradation products of a group of substances that are formed in large quantities during coffee roasting but are otherwise rarely found in other foods. This and the fact that the potential biomarkers can be detected in very small amounts of urine make them interesting for future human studies.
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