Researcher Gabriele Stangl (right) analysing data with Heike Giese
© Maike Glöckner
30.04.2019 in Featured

Research with taste

Foods should become healthier. The focus is also on vitamin D - a substance that scientists in Halle have now even found in cocoa and chocolate, products made from the cocoa fruit. Nutrition research at the MLU has long since become interdisciplinary, and research is often carried out within the framework of networks. One of these is the competence cluster for nutrition and cardiovascular health "nutriCARD". Read more

Robert Szczesny is cycling around the campus for the Transfer and Start-up Service.
© Markus Scholz
23.04.2019 in Science, Knowledge Transfer

The biologist and the inventors

His work covers questions relating to the protection of intellectual property and relating to scientific inventions: Dr Robert Szczesny works in the restructured “Transfer and Start-up Service” unit at the university. To help with this, the 41-year-old has even taken up another course of study himself. Read more

Karsten Schwarz presents VR glasses and software
© Michael Deutsch
01.04.2019 in Science, Research

Through the eyes of old age

It is a new phenomenon in nursing science: a virtual learning software aims to demonstrate how older people’s perception of their home environment changes. It is being developed in a project at the University of Halle. Read more

View of the university square at the MLU. The researchers believe that University of Halle has been shaped by a number of concepts.
© Markus Scholz
13.03.2019 in Science, Higher Education Policy

A roadmap of higher education concepts

From the Humboldtian model of higher education to the “assessed university”: The number of higher education concepts now seems to be infinite. The Institute of Higher Education Research (HoF), an institute affiliated to the University of Halle, has dealt with the expansion of these in a new book and has itemised the concepts that are currently relevant. HoF Director Professor Peer Pasternack explains the developments in an interview. Read more