Anhalt University of Applied Sciences at Green Week 2026 in Berlin
The Green Week Berlin (GW) is the world's largest trade fair for food, agriculture and horticulture and has already established itself as a traditional event. It will take place from January 16 - 25, 2026.
As part of the RESEARCH FOR THE FUTURE initiative, there will once again be a SCIENCE stand (no. 241) in the Saxony-Anhalt Hall (23b), where exhibitors from Anhalt University of Applied Sciences, Harz University of Applied Sciences, Magdeburg-Stendal University of Applied Sciences, Merseburg University of Applied Sciences and Otto von Guericke University Magdeburg will be participating in the DiP project with partners Martin Luther University Halle-Wittenberg, Leibniz Institute of Plant Biochemistry (IPB) Halle and Fraunhofer IKTS Halle.
The topics presented change daily.
The participation of universities in Saxony-Anhalt at the Green Week is supported by the
Ministry for Science, Energy, Climate Protection and the Environment
FKZ: I 267
Issue
: Yellow shell peas are a regional raw material characterized by a high content of high-quality proteins. Their use in the food industry—particularly in vegetarian and vegan sausage products—is currently still limited, as common methods of protein extraction and concentration result in the partial or complete loss of important techno-functional properties.
Objective
: By breeding new pea varieties (with less pea flavor and higher levels of valuable nutrients and protein), the goal is to improve sensory quality and nutritional value in order to generate greater consumer acceptance. At the same time, newly developed methods for the gentle extraction of concentrates and isolates are intended to enable the achievement of high techno-functionality in pea proteins, thereby improving the quality of both traditional and alternative meat and sausage products.
Contact
: Dr. Janet Krickmeier
© Kathleen Schlegel
How to tell if an egg is still fresh - and how long eggs stay fresh
Once laid, eggs undergo changes – almost invisible from the outside, but measurable inside.
How to tell if an egg is still fresh
In a fresh egg, the albumen – the egg white – has a thick and viscous consistency firmly surrounding the yolk. With increasing ‘age’, the albumen of an egg develops a more and more watery consistency. This causes eggs to go runny when they are cracked open in a frying pan.
Through the pores in its shell, an egg loses moisture. As a result, the air cell inside the egg increases in size. When using a flashlight on an egg that is kept in an upright position the air cell is clearly visible and also the position of the egg yolk. The further down the yolk is located inside the egg, the older the egg.
What’s the scientific way of describing an egg’s freshness?
Scientifically, freshness is described using the Haugh Unit (HU). A fresh egg reaches HU values between 100 and 72. After 3 weeks of storage, the value should not have dropped below a value of 65.
In a storage experiment at Anhalt University of Applied Sciences, eggs from both young and older hens were stored at a temperature of 20°C. The differences in HU values were quite remarkable.
Older hens tend to lay eggs that have a comparably liquid albumen from the start; they also age faster than those of younger hens. Legislation stipulates, that eggs for sale in supermarkets do not need to be refrigerated for the first 21 days. Since the consumer does not have any information on the age of the hens responsible for eggs they bought, it is safer and commonly recommended to store eggs in a refrigerator at home. An egg with an HU value of 16 still smells completely ‘normal’, but, biologically, it is considered ‘old’. It is recommended to use these eggs for baking only or in dishes in which they are completely cooked.
Contact:
Prof. Dr. Kathleen Schlegel
