Prof. Dr. Christian Albrecht

"These countless opportunities to try everything out for yourself. Gaining the necessary experience with your own hands, that's great and extraordinary at the same time. Ergo, I would have loved to study here." These were my personal impressions during my first few weeks at our Anhalt University of Applied Sciences. Today it is my conviction! Knowledge is best imparted when it is tangible and, above all, applicable. This practical orientation of university teaching should be briefly outlined using the Bachelor's degree program in Food Technology (Department 7), which is undoubtedly representative of all degree programs at Anhalt University of Applied Sciences. Students on this degree program not only learn how to bake, brew and produce sausages and dairy products with their own hands (carried out in the university's own pilot plant facilities), they also learn the relevant microbiology, chemistry and analytics relating to the food produced. "Today I bake, tomorrow I brew and the day after tomorrow [sic] I make sausage and cheese." A dictum!

This practical approach always invites me to discover new things - to put out feelers in order to pick up at least a tiny part of the know-how on offer. The famous "thinking outside the box", which fascinates and entices, must definitely be risked. As a Professor of Inorganic and Analytical Chemistry, I see it as my task to enable students to take this view. Anyone who would like to take a risk and think outside the box is cordially invited to a public "show" lecture, which takes place several times a year in the large lecture hall. In this show, students from our Department try to effectively combine history, art and culture with the findings of the natural sciences. Stay curious!