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Results 1 - 8 of 8.


Health - Agronomy / Food Science - 11.12.2023
Healthy plant-based diet reduces diabetes risk by 24 per cent
Healthy plant-based diet reduces diabetes risk by 24 per cent
At least 75 per cent of type 2 diabetes cases could be avoided by adopting a healthy lifestyle. A plant-based diet has been shown to play a key role in this. With limitations - as demonstrated in a study led by Tilman Kühn from MedUni Vienna's Center for Public Health: A more plant-based diet only develops its protective effects if not only the consumption of animal-based foods, but also industrially processed and highly sugary foods is reduced.

Environment - Agronomy / Food Science - 20.11.2023
Perception of sustainability and food health are closely linked
Perception of sustainability and food health are closely linked
Many people want to eat healthily, but also value the sustainability of their food . Intuitively, healthy is often equated with sustainable. A study by scientists from the Johannes Kepler University Linz, the University of Constance and the Hamburg University of Applied Sciences has investigated whether this perception corresponds to reality.

Environment - Agronomy / Food Science - 15.11.2023
From Gla­ciers to Rain­fall: Ten Years in the Andes
From Gla­ciers to Rain­fall: Ten Years in the Andes
Scientists at the University of Innsbruck have been studying the water cycle and glaciers in the Andes near Huaraz in northern Peru for a long time. They recently documented a previously unreported rainfall phenomenon. These light rainfalls, known locally as "Pushpa", mark the beginning of the sowing season.

Health - Agronomy / Food Science - 14.11.2023
Highly processed foods increase the risk of disease
Highly processed foods increase the risk of disease
High consumption of highly processed animal products and soft drinks containing sweeteners and sugar increases the risk of multimorbidity In a groundbreaking multinational study involving 266,666 participants from seven European countries, nutrition scientists from the University of Vienna, in collaboration with the International Agency for Research on Cancer (IARC), have found that a high consumption of highly processed foods, also known as ultra-processed foods (UPFs), is associated with a higher risk of multimorbidity from cancer and cardiometabolic diseases.

Life Sciences - Agronomy / Food Science - 24.10.2023
Microbiome of Fruit and Vegetables Positively Influences Diversity in the Gut
Microbiome of Fruit and Vegetables Positively Influences Diversity in the Gut
In a meta-study, a research team from the Institute of Environmental Biotechnology at TU Graz has provided evidence that the consumption of fruit and vegetables contributes positively to bacterial diversity in the human gut. Bacterial diversity in the gut plays an important role in human health. The crucial question, however, is where are the sources of this diversity? It is known that an important part of the maternal microbiome is transferred to the baby at birth, and the same happens during the breastfeeding period via breast milk.

Environment - Agronomy / Food Science - 25.09.2023
How can the use of plastics in agriculture become more sustainable?
How can the use of plastics in agriculture become more sustainable?
It is impossible to imagine modern agriculture without plastics. 12 million tonnes are used every year. But what about the consequences for the environment? An international team of authors led by Thilo Hofmann from the Division of Environmental Geosciences at the University of Vienna addresses this question in a recent study in Nature Communication Earth and Environment .

Agronomy / Food Science - Economics - 05.07.2023
Biodiversity in intensive agriculture
Biodiversity in intensive agriculture
A study with BOKU participation shows that biodiversity in intensive agriculture is not economically profitable for farmers. Measures for more sustainable agriculture can increase the number and diversity of wild bee species in grassland and thus increase pollination and crop yields in neighboring fields.

Health - Agronomy / Food Science - 13.04.2023
Veganism is not health-conscious as such
Veganism is not health-conscious as such
Vegans are considered health-conscious both in the public and in their own perception. Researchers at the Centre for Public Health have now examined the dietary patterns and physical activity behaviour of vegans and found a discrepancy between appearance and reality in many cases. Although many vegans exercise more than the average person, the widespread consumption of industrially processed foods in this group cannot be classified as beneficial to health.