News

The Professor of Microbiology and Biochemistry at Hochschule Geisenheim University was appointed as an expert for the Federal Republic of Germany in the MICRO - Microbiology - Group of the OIV, the International Organization of Vine and Wine, in December 2019. In this capacity, he is responsible for representing the interests of the Federal Republic of Germany in the context of the work undertaken by the German delegation to the OIV.

As part of the GoodBerry consortium, Dr. Erika Krüger-Steden (Hochschule Geisenheim University), Peter Melis (Proefcentrum Hoogstraten) and Arne Stensvand (Norwegian Institute of Bioeconomy Research) attended the International Soft Fruit Conference 2020 in 's-Hertogenbosch, the Netherlands.

Geisenheim doctoral student Jennifer Badura attended the Dechema Young Scientists Food Biotechnology Conference in Hohenheim in September 2019, where she won the Poster Award for her poster on "Transcriptional regulation of the synthesis of aroma compounds in non-conventional wine yeasts".

An international audience of scientists and industry professionals will gather at Hochschule Geisenheim University, Germany from March 9 to 12, 2020. Speakers from 15 nations will be giving presentations on the various aspects of connecting tourist activities with culinary events.

As part of the "Green Geisenheim" project, the University and University Town of Geisenheim sought ideas to redesign the Rüdesheimer Strasse roundabout. The public had the opportunity to vote for their favorite bid in December. The winning design, which has now been publicly announced, will be put in place before the end of this year.

Teaching and research keeping pace with the times: at the New Year's Reception 2020, members and partners of Hochschule Geisenheim University and its alumni association look back on how the institution has grown and evolved.

As part of the audit, a project group led by University President Professor Hans Reiner Schultz developed goals and measures for the continued internationalization of teaching, research and administration. For instance, the University intends to increase the number of students with experience abroad, train employees and promote internationalization at home.

Students from the Viticulture and Enology, International Wine Business and Beverage Technology degree programs will be giving 15-minute speed presentations on the project results of the "New Media and Digitalization" course on January 17.

Beverage Technology graduate Maximilian Grimm focuses on a drink using regionally and organically produced ingredients with benefits for both people and the environment.