A research team from the Jena Cluster of Excellence ‘Balance of the Microverse’ has decoded the mechanism that enables some bacterial strains to reflect light and form colours in a similar way to butterfly wings.
The state capital of Baden-Württemberg, Stuttgart, is the first city in Germany to present a municipal bioeconomy strategy with 22 specific measures to drive forward the transition to a bio-based future.
Using bacteria from bovine rumen, researchers led by the chemical company BASF want to produce the platform chemical fumaric acid from industrial emissions from chemical production.
Fraunhofer researchers have developed a flexible film material from the bioplastic PLA that does not require plasticisers and is recyclable.
An optimal redistribution of global nitrogen quantities in fertilisation would also ensure food security and sustainability in countries of the Global South. This is the conclusion of an international study involving researchers from Göttingen.
Researchers at Weihenstephan-Triesdorf University of Applied Sciences have developed a biological process in which worms and microbes help to break down microplastics in wastewater.
Researchers in Bonn have developed software that can be used to visualise the future growth of arable crops and predict important parameters such as yield.
As part of the European "Green ERA-Hub" initiative, the BMBF is funding innovative approaches for a sustainable bioeconomy. A new round of calls for proposals is focussing on the breeding of resistant crops.
Of the 20 innovation communities selected as part of DATIpilot, two are focussing on innovations in biotechnology and one on textile recycling. The consortia are being funded by the BMBF with up to 5 million euros.
Researchers at Ruhr-Universität Bochum have been able to clarify how the algal enzyme HydF is structured and what role a so-called cofactor plays in the production of hydrogen.
The German Research Foundation is funding a new Collaborative Research Centre at the University of Halle-Wittenberg. The focus is on mutations in the genetic material of plants and how these affect proteins.
The domestication of maize has greatly changed the root system of the food plant. This is the conclusion of a study involving researchers from Bonn. They also identified a gene that is crucial for the breeding of drought-resistant plants.
Experts from science and agricultural practice discussed the key results of the soil research funding programme at the BonaRes conference in Leipzig.
At the BioEconomy Centre Anklam, an alliance of research and business has been established under the name IG Helix, which aims to increase the focus on the use of plant-based raw materials from the region – especially for health products.
More fresh capital flowed into the German biotechnology sector in 2023 than in the previous year. There was also an increase in venture capital investments.
In the BMBF funding programme ‘Agricultural Systems of the Future’, eight large consortia are researching innovative approaches for the sustainable food production of tomorrow. A new brochure, which bioökonomie.de has produced in cooperation with the participants, provides information on their concepts, objectives and successes to date.
The development of new products from plant-based raw materials was the focus of an EU project in which Fraunhofer researchers from the ISC utilised their innovative coating called bioORMOCER for new fields of application – such as shoe soles and vehicles.
The Berlin start-up BettaF!sh will contribute its expertise in the development of new technologies for the production of healthy food from cultivated seaweed to the new EU research project FunSea.
The RhizoTraits joint project aims to investigate the extent to which different mixtures of maize varieties can guarantee higher yields despite climate change. The focus is on the plant's root zone – the rhizosphere.
The Berlin-based biotech start-up Cultimate Foods has raised €2.3 million from investors for the development of cultured fat ingredients to give plant-based meat substitutes an authentic flavour.
