The three founders -  Andreas Simon, Marcus Böhme  and René Wartner (from left) - conduct research at the university’s new Protein Centre.
© Maike Glöckner
06.05.2020 in Featured, Science, Knowledge Transfer

Enzyme adhesive for combating cancer

René Wartner, Andreas Simon and Marcus Böhme have developed a technology that can be used to treat tumours with pinpoint accuracy. Their enzyme adhesive should allow toxins to bind to antibodies and be transported in a targeted way to cancer cells. The three biochemist entrepreneurs plan to market their idea. Read more

Archaeologist François Bertemes in the institute’s repository
© Maike Glöckner
21.10.2019 in Featured, Science, Research

Early networks

For eight years, Professor François Bertemes coordinated research on the context of Nebra Sky Disc. The discovery of the disc has prompted archaeologists to completely rethink their notions about life in the Early Bronze Age. Read more

Dietrich H. Nies – here in the lab with Lucy Bütof – has been researching a gold-forming bacterium for years.
© Maike Glöckner
17.10.2019 in Featured, Science, Research

The tiny philosopher’s stone

The bacterium C. metallidurans is most notable for its perseverance, thriving in areas contaminated with heavy metals. It has attracted the attention of a research group in Halle, led by Professor Dietrich H. Nies, but for an entirely different reason: it produces microscopic gold nuggets. Read more

Emilie Wegner is confident about her legume snacks.
© Maike Glöckner
30.04.2019 in Featured, Knowledge Transfer

Peas with a twist

At first glance, legumes are not necessarily what one would call hipster food. Their image fluctuates between cosy home-cooked meals and flatulence – without merit, counters Emilie Wegner. A graduate of MLU, the nutritionist has now founded her own company called “Hülsenreich”. She will begin producing tasty snacks from this underestimated local produce. Her project has already won a award. Read more

Suzanne Roß in a nutrition research lab - where cocoa beans are also examined.
© Maike Glöckner
30.04.2019 in Featured, Research

Food of the future

Nutrition research at MLU is broad-based. It goes far beyond the boundaries of traditional disciplines, because its subject matter is as extensive as it is complex. The scientists are working on counteracting the progression of diseases through targeted changes in nutrition. Read more

Martin Gericke in the lecture hall of the anatomy department
© Maike Glöckner
30.04.2019 in Featured, Research

Uncovering the secrets of fat cells

Professor Martin Gericke investigates inflammatory reactions in adipose tissue. One aspect he is investigating is why not all obese people suffer from typical diseases of affluence associated with obesity, such as high blood pressure and diabetes. Read more

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