Green Week

Green Infrastructure 
Protecting the climate and biodiversity through the expansion of high-quality green
As a network of natural and near-natural ecosystems, green infrastructure is a sound investment in the future, offering a decisive way forward to improve climate resilience in both urban and rural areas. Species-rich flowering areas featuring regional wild plants, as well as solar parks that promote biodiversity, can form part of such infrastructure. Not only are they an ecological asset, they are a plus for local recreation and simply for experiencing nature
At Anhalt University of Applied Sciences, the research groups led by Professors Sabine Tischew, Anita Kirmer and Annett Baasch have been developing numerous innovations in the fields of ecological restoration, habitat management and multifunctional land use over the past three decades. To put this knowledge into practice, the KompetenzGrün project is establishing a centre of excellence for green infrastructure in the Saxony-Anhalt districts of Anhalt-Bitterfeld and Burgenlandkreis, areas particularly affected by structural change.
Key focus areas

Expert advice on biodiversity-enhancing and climate-resilient green infrastructure
Skills development through further education and training programmes
Implementation of demonstration sites in collaboration with the stakeholder network
 

Contact

Nele Adert
Carolin Feimer

University Brewery Combines Tradition and Innovation
Anhalt University of Applied Sciences combines innovation and science, acts as an important regional technology driver, and offers students practical training in the brewing industry. As part of their studies, students researched historical recipes and herbs that were already used by Germanic tribes over 1,500 years ago. Thanks to these findings and modern manufacturing technologies, the university brewery in Köthen developed a new recipe based on historical sources. „Germanic Beer“ utilizes herbal blends that complement modern hops and were already popular back then.
The recipe combines various malts and primitive botanicals:

• Malt base: A carefully balanced combination of barley, rye, and wheat malt gives the beer a full-bodied, multi-layered character, reminiscent of the grain diversity of past epochs.
• Historical herb blend: Today‘s standard hops are purposefully complemented by herbs that were used more than 1,500 years ago:
  • Juniper berries for a fine, resinous spice,
  • Rosemary for a Mediterranean-spicy depth,
  • Coriander for a subtle, fresh citrus note,
  • Yarrow for a traditional, noble bitterness.

Using state-of-the-art manufacturing technologies in the university brewery in Köthen, we manage the balancing act between historical authenticity and uncompromising quality with this handcrafted beer. This beer is more than a drink - it is the tangible result of research and hands-on training.
The teaching and experimental brewery of Anhalt University of Applied Sciences is your competent partner for special brewing projects.
 

Further Information

Contact

Prof. Dr. Jean Titze
Jannis Böhlke

In the confectionery laboratory of Anhalt University of Applied Sciences, science and innovation are harmoniously combined while strengthening the region. Developed as part of student training, the crunchy Energy Coins combine natural functionality, first-class taste, and a modern, plant-based recipe in a compact and crunchy snack format. They have been specially designed to provide sustained and balanced energy for everyday life, sports, or during intense phases of work.
Benefits at a Glance

• Balanced energy and nutrient source: The combination of peanut butter and valuable sesame provides high-quality plant fats and proteins that ensure a long-lasting feeling of fullness without weighing heavily on the stomach.
• Diverse whole grain and pseudo-cereal composition: With popped amaranth, quinoa, whole grain spelt, and crunchy spelt flakes, the coins offer an optimal blend of complex carbohydrates and dietary fiber. This supports a steady release of energy and prevents cravings.
• Harmonious natural flavor profile: The creamy, caramel-like note of cara-syrup and milk caramel powder meets the nutty roasted aromas of the popped ingredients. A targeted dash of lemon juice provides a pleasantly fresh nuance that perfectly balances the sweetness.
• Transparent and functional recipe: Free from unnecessary additives, the recipe relies on conscious, high-quality ingredients that meet the demands of a modern and healthy diet.
   

Conclusion
The confectionery laboratory of Anhalt University of Applied Sciences is your competent partner for special development projects.

Further Information
 

Contact

Prof. Dr. Jean Titze
Beatrix Parthey
 

Supporting digital transformation processes in agriculture

Water is becoming scarcer, weather patterns more volatile, fertilizers more expensive, bureaucracy more time-consuming, and international competition fiercer; German agriculture faces immense challenges that new digital tools can help address. Consequently, the farm of the future must consistently utilize digital technologies and be comprehensively interconnected with upstream and downstream production sectors.
The TRANSFORM research project aims to facilitate the seamless transformation of existing farm systems into future-oriented operations. Key areas of focus include the close integration of economic and ecological perspectives; the development of innovative irrigation strategies of particular regional relevance; the advancement of crop protection through digital technologies; the logistical optimization of processes; and the promotion of biodiversity, thereby enhancing the effectiveness of ecosystem services. „Smart Transformation Labs“ at the Magdeburg and Bernburg serve to facilitate knowledge transfer and provide hands-on experience with digital technologies in agriculture.

Further Information

Contact

Prof. Dr. Uwe Knauer

Enhancing energy efficiency and biodiversity through facade-bound greening, also known as “living walls”

A building envelope consisting of a vegetated substrate layer provides thermal insulation in winter and cooling in summer. At the same time, the vegetation promotes biodiversity, increases humidity, absorbs noise, and binds carbon and particulate matter. 

At Anhalt University of Applied Sciences, the research group around Professor Wolfram Kircher, Jessica Fenzl, Ilka Ballerstein, and Thomas Zlobinsky has been conducting various living-wall pilot projects for several years. 

We tested the following living wall modules:

1. Damp modules with edible bog plants, such as dwarf blueberries and cranberries

2. Percolated modules with wetland vegetation able to treat the water of natural swimming pools

3. Modules for shaded walls

4. Dry modules with succulents, including winter-hardy cacti 

5. Modules for winter-dry substrates

Living wall modules 4 and 5 enable the optimization of building insulation using a substrate layer that can dry out completely from October to March. In conventional living walls, this is the time of year in which frost desiccation causes the greatest amount of plant losses. Currently being tested are species from Central European dry habitats and cold-winter deserts and semi-deserts, such as in the western USA or high-elevation summer-rainfall areas in South Africa. 
 First results

Winter-hardy cacti of the genera Echinocereus and Escobaria, succulent Orostachys and Sempervivum species, as well as Delosperma nubigenum have proven highly resilient and retain a green appearance even in winter. Some bulbous and tuberous plants may also be suitable, but are not visible in winter. Peat moss (Sphagnum) has proven to be an effective substrate as a renewable raw material.

Further Information

Contact

Prof. Dr. Wolfram Kircher
Jessica Fenzl
Alexander Bieß

Yellow peas as a high-quality protein source 
Thanks to their high content of valuable proteins, regionally produced and processed yellow split peas have the potential of making an important contribution to a future sustainable and healthy diet. 
Their use in vegetarian and vegan meat and sausage products tends to be rather limited, because the processes for obtaining concentrates and isolates from pea flour are often not suitable for reducing the typical “beany” flavor while maintaining the techno-functional properties (water and oil binding capacity). At the same time, hybrid products containing pea protein to increase the protein content, such as enriched conventional meat and sausage products, are not yet commonly available.

At the DiPiSum project, we aim at making regional peas fit for the future by:

• defining specific requirements for concentrates and isolates − on the basis of newly bred pea varieties (improved sensory properties, higher nutritional value) and by applying new processes for extracting and concentrating proteins (optimum techno-functionality), as well as
• developing protein-rich hybrid products based on conventional resources as well as protein-based alternative meat and sausage products, fish products, ready-made meals and delicatessen products.

Further Information

Contact
Prof. Dr. Wolfram Schnäckel
Dr. Janet Krickmeier

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.

Further information

Contact:
Prof. Dr. Kathleen Schlegel

Let’s Work Together for Our Forests

Extra Forest Monitoring Data via Citizen Science & AI-Models. You care about our forests? So do we. Join our project to contribute to forest monitoring.

Forests are currently undergoing significant change — driven both by climate change and active conversion towards more resilient mixed-species stands. With MeineWaldKI, anyone interested in forests can help document these changes by uploading photos, while also expanding their knowledge of forest ecosystems.

What is it about?

MeineWaldKI is a research project at Anhalt University of Applied Sciences, conducted by the research groups of Prof. Dr. Baasch (Landscape Management and Dendrology), Prof. Dr. Hänig (Artificial Intelligence), Prof. Dr. Meyer (National and International Nature Conservation), and Prof. Dr. Groß (Database Systems / Programming). We are exploring the suitability of citizen science and AI-models to record forest structure parameters. We also aim to encourage public engagement and spark interest in forest knowledge. Continuous forest monitoring is essential to keep track of ongoing changes and to ensure this knowledge can be incorporated into forest-related decision-making. Various programmes already provide valuable data on forest developments, but tend to be carried out at relatively long intervals and/or are spatially limited on the base of sample plots. Together, we want to explore if our approach can support existing forest monitoring with additional citizen-science generated data, while also raising awareness of current forest issues.

How  to get involved? ? 

The MeineWaldKI app guides step by step through taking and uploading forest photos while offering fascinating insights into the forest ecosystem. MeineWaldKI is available free of charge for Android on the Google Play Store (iOS version planned). The app is intended for users aged 16 and over; from age 14 in supervised educational settings. Initial releases will launch with a limited feature set. Over the course of the project, the app will be gradually expanded with additional AI, gamification, and forest-knowledge features.

Further Information

Contact:

Prof. Dr. Anika Groß
Verena Arndt

From Peatland to Building Material
Paludiculture as an agricultural and value-creation strategy
The PALUDI MEDIA LAB explores how biomass from wet and rewetted peatlands can be developed into new raw materials and products. The aim is to combine peatland protection, productive land use and regional value creation.
From Wet Land to Raw Material
Paludiculture enables the productive use of wet peatlands and creates new opportunities for agriculture. Plants such as cattail, reed, sedges and wet grassland species provide renewable biomass that can be processed into fibres, semi-finished products and biobased materials.
From Raw Material to Product
At the PALUDI MEDIA LAB, biomass processing, fibre preparation, material development and testing are considered as one integrated pathway. Applications range from building and insulation materials to substrates and other biobased products.
Outlook
The goal is to establish an integrated value chain: from the peatland through harvesting and biomass processing to market-ready products. In this way, rewetting can be linked to new markets, regional processing and new economic opportunities for rural areas.

Further Information

Contact

Alexander Bieß