About every second German develops cancer in the course of his or her life. That is around 510,000 new cases of cancer per year. Experts expect an increase to 600,000 by 2030. According to the Robert Koch Institute, about 1.7 million people in Germany live with a cancer that was diagnosed in the last 5 years. On World Cancer Day (February 4th), experts from the Technical University of Munich (TUM), the Comprehensive Cancer Center Munich, the Bavarian Cancer Society and the Felix Burda Foundation provide information on successful ways to reduce the risk of cancer.
Landshut University of Applied Sciences is conducting nationwide research into digital counselling services in the field of eating disorders and wants to support professionals and those affected with the help of guidelines
Vaccines against the SARS-CoV-2 virus have been made possible by an unprecedented worldwide collaboration. But medications against Covid-19 have as yet seen only partial success. With the support of the Bavarian Research Foundation, a Munich research team has developed a protein which has reliably prevented infection by the virus and its variants in cell culture tests.
The German Research Foundation (DFG) recently announced that the Collaborative Research Center "From the Fundamentals of Biofabrication to Functional Tissue Models" (SFB-TRR 225) will be funded for another four years. In this research network, the University of Bayreuth cooperates with the Friedrich Alexander University of Erlangen-Nuremberg and the University of Würzburg. The spokesperson for the Bayreuth site is Prof. Dr. Thomas Scheibel, Chair of Biomaterials. Working groups at the three partner universities are jointly researching the fundamentals of biofabrication with the long-term goal of producing functional tissue models for novel and pioneering biomedical applications.
In part of a recent human study led by the Technical University of Munich (TUM), it was found that after eating a curry dish containing pepper, piperine - an alkaloid responsible for the pungency of pepper - was present in the milk of breastfeeding women. The findings help decipher mechanisms that shape our food preferences from infancy.
Prof. Dr Othmar Moser, head of the division Exercise Physiology & Metabolism at the University of Bayreuth, has been awarded the 2021 Langerhans Prize of the Austrian Diabetes Society (OEDG). On 20 November 2021, he accepted the prize of € 10,000 at the OEDG annual general meeting in Salzburg. Recently, he and his research team studied the immune response of people with diabetes after COVID-19 vaccination. The results underline the importance of booster vaccinations for older people with diabetes, especially in the case of impaired kidney function.
Supported by the Adalbert Raps Foundation, researchers at the University of Bayreuth have developed a guide for innovative food producers. Under the leadership of Prof. Dr. Kai Purnhagen, the EU regulatory environment for products derived from mushrooms and mushroom mycelium was scrutinized. The team of the Food Law research group at the Faculty of Life Sciences: Food, Nutrition & Health, together with the Centre for German & European Food Law at the University of Bayreuth, also identified gaps in EU law as part of this project.
The death of a loved one is a life-changing experience. Grief is a perfectly normal reaction to such a devastating loss. However, if the feeling of loss keeps dominating your life even after a long time - as is the case in five to ten percent of the bereaved - psychologists speak of the mental health syndrome “prolonged grief disorder”. The disorder was only recently recognized as a distinct syndrome. Led by psychologists of the Catholic University of Eichstätt-Ingolstadt (KU), a special form of psychotherapy is being tested in treatment centers around Germany. The results so far are promising.
Using telemedicine, COVID-19 patients can be cared for safely at home – from initial home isolation to recovery or, in case problems arise, admission to hospital. A team from the Technical University of Munich (TUM) has now successfully demonstrated this in a study involving 150 patients with risk factors for a severe progression of the disease.
Because a plethora of flavor compounds contribute to the distinctive taste of cocoa, its composition is difficult to analyze. Now, scientists at the Technical University of Munich (TUM) and the Leibniz Institute of Food Systems Biology (LSB) have developed a new methodology that quickly, easily, and precisely quantifies the flavor profile of cocoa samples.
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