Ingo Uhlig directs the digital atlas “artwork.earth”
© Maike Glöckner
21.10.2022 in Featured, Science, Research

Cultural Atlas of Change

Climate change and the energy transition are two of the defining issues of our time. The literary scientist and sociologist, Professor Ingo Uhlig, explores how art and literature are able to contribute to this debate and to a greater acceptance. Read more

Acrylamide is produced during the preparation of certain foods such as french fries and is considered as probably carcinogenic to humans. However, its levels have been reduced with the help of food chemistry.
© DAVID/stock.adobe.com
05.10.2022 in Science, Context

Nature isn’t always on our side

For many people, food and chemicals just don’t belong together. But does a long list of ingredients and additives mean that our food is unnatural or even unhealthy? Professor Daniel Wefers, a food chemist from the University of Halle, advocates a more pragmatic view of things. Read more

Natascha Ueckmann, who led the seminar (l.), and student Lilly Fuss
© Maike Glöckner
15.09.2022 in Campus, Research

Looted art – a challenge for museums

How do museums deal with objects looted during colonial campaigns? And how do they deal with the demands to return them to their countries of origin? This set of issues was dealt with by a seminar held at the Institute for Romance Studies. An interview with Professor Natascha Ueckmann, who led the seminar, and student Lilly Fuss, about research-based learning, frustration, and overdue returns. Read more

Auf unserer Webseite werden Cookies gemäß unserer Datenschutzerklärung verwendet. Wenn Sie weiter auf diesen Seiten surfen, erklären Sie sich damit einverstanden. Einverstanden