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Scientific advisors and a WTO-committee are urging European legislators to revise their verdict regarding GMOs to reflect current scientific knowledge and protect EU trade relations. 
Certain protein fragments give cheese, beer, soy and the likes their characteristic taste. Munich biochemists have developed a new method to identify these fragments.  
Essen-based specialty chemicals company Evonik invests in British start-up OPTIfarm, which aims to improve poultry production via digitalisation.
Researcher profile

From funds to firms

Jörg Riesmeier already worked as biochemical scientist as a well as a fund manager. In his recent years, he helped putting the...

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