Faculty of Agricultural, Nutritional and Engineering Sciences

For many years, the Nature Conservation and Landscape Ecology association (NaLa e. V.) and the Faculty of Agricultural, Nutritional and Engineering Sciences at the University of Bonn have organized a Christmas tree event. Spruce and pine trees from the Eifel are then handed over to Christmas tree fans. Those who take a tree are asked to make a voluntary charitable donation, with all proceeds going to social and environmental projects around the region.

A short-term oat-based diet appears to be surprisingly effective at reducing the cholesterol level. This is indicated by a trial by the University of Bonn, which has now been published in the journal Nature Communications. The participants suffered from a metabolic syndrome – a combination of high body weight, high blood pressure, and elevated blood glucose and blood lipid levels. They consumed a calorie-reduced diet, consisting almost exclusively of oatmeal, for two days. Their cholesterol levels then improved significantly compared to a control group. Even after six weeks, this effect remained stable. The diet apparently influenced the composition of microorganisms in the gut. The metabolic products, produced by the microbiome, appear to contribute significantly to the positive effects of oats.

The University of Bonn has opened its own supermarket, in which pineapples, canned tomatoes, and toast are neatly lined up on black shelves. The space measuring 55 square meters (approx. 600 square feet) has pretty much everything you’d need in everyday life. The ‘clientele’, however, is very special: they are subjects participating in scientific studies. Here, researchers from the fields of food and resource economics, psychology, economics, and behavioral science are investigating how health- and sustainability-oriented purchases can be encouraged, for example, through product placement and other incentives. Robots are also demonstrating their capabilities here.

An increasing number of people are turning to vegan products. However, when it comes to cheese, this transition is proving difficult. One alternative is precision fermentation, in which microorganisms produce milk proteins to enable the production of genuine dairy products, such as cheese, without the need for cows. But would consumers actually buy such cheese? Researchers from the Department of Agricultural and Food Market Research at the University of Bonn investigated this question. Their study has now been published in the journal ‘Food Quality and Preference’.

As part of the Genesis-D project led by the GFZ Potsdam, German institutions are preparing for the European Space Agency's (ESA) new Genesis satellite mission, which is scheduled to launch in 2028.

  When a maize plant is attacked by the fungus Ustilago maydis, tumor-like tissue growths occur at the site of infection. How the pathogen causes this response in its host has long been unknown. But a University of Bonn study has now shown how the fungus takes over the plant’s function for forming lateral roots. The findings have been published in the journal New Phytologist.