Research at Hochschule Geisenheim University

Creating Strategies for a Sustainable and Livable Future

Climate Change, Biodiversity Loss, Sustainability Targets – We're Meeting the Planet's Most Urgent Challenges

Our mission is to develop resource-efficient, innovative, and sustainable solutions in the area of agriculture and food. Our work spans a broad range of key issues: advancing organic, climate-resilient cultivation strategies for specialty crops, developing sustainable production and marketing methods, and designing livable cultural landscapes and urban regions. By uniting ecology, profitability, and a focus on quality of life, we aim to create a sustainable future in which society and nature can flourish together.

Our Focus Areas

Sustainable Cultivation Systems for Specialty Crops

Cultivating grapevines, fruit, vegetables, and ornamentals is particularly resource intensive – as such, a careful balance between producing the highest quality products possible and ensuring sustainable practices needs to be struck.

Through our research, we are developing innovative, ecofriendly strategies that ensure healthy harvests and preserve resources. We breed varieties and growth forms that are optimally adapted to climate change, environmental factors, and potential pests and pathogens. Modern sensor systems help control water and nutrient supply with pinpoint accuracy, alternative plant protection strategies – such as the use of antagonists – strengthen plants and their environments, and new digital techniques make precise management measures possible. Together with our partners, we are establishing diverse cultivation strategies that promote biodiversity and preserve ecosystem functions, creating an economically and ecologically sustainable future for viticulture and horticulture.

Innovative and Safe Processing and Marketing for Plant Products

Sustainability in food production spans the entire journey, from cultivation and processing to the moment the product reaches the customer. At every stage, product quality and safety needs to be guaranteed. The bioeconomy plays a key role in this context, enabling the more efficient use of resources, processes, and systems, while supporting the livelihood of the businesses that produce them. 

Through our research, we develop energy and resource-efficient methodologies for processing plant products and extracting valuable ingredients from crops and by-products. We examine microorganisms as natural protective cultures, evaluate the health effects of plant-based ingredients, and conduct sensory tests with our university panel. Market research, consumer behavior analyses, and industry data deliver essential insights for sustainable marketing strategies, particularly in the wine industry. We also analyze the logistical processes, from packing to distribution, and boost the efficiency and sustainability of the entire value chain with the help of modern, digital technologies.

Livable Cultural Landscapes and Urban Regions

Intensified land use has reduced valuable landscape features and biodiversity in many areas. Urban regions are also under pressure to maintain quality of life through green infrastructure such as parks and green belts.

Through our research, we develop methods to optimize and assess urban open spaces and enhance their social sustainability. We create techniques for greening sites with limited soil and for using plants in urban areas in a targeted manner, particularly in the context of climate change. For viticultural landscapes, we design strategies to adapt to climate change and preserve rare species. Additionally, we develop concepts for multifunctional, ecologically valuable, and attractive landscapes that enable new, sustainable production scenarios.

Questions about Our Research?

Please get in touch!

Christiane Jost
Dr. Christiane Jost
Building 5924
Room 01.01
Phone +49 6722 502 6334
Christiane.Jost(at)hs-gm.de Details

News & Latest Projects

Hochschule Geisenheim University To Present Range of Programs and Current Research at BRAUBeviale 2026

Photo: Filmagentur Rheingau/edited by Tina Kissinger

Master’s programs, innovative beverage concepts and current research projects – Hochschule Geisenheim University will present a broad range of topics at the BRAUBeviale trade fair from November 10-12, 2026 in Nuremberg. 

What are the beverages of the future? Which technologies are shaping the industry and which qualifications are needed? Hochschule Geisenheim University will provide answers to these questions at the 2026 BRAUBeviale trade fair in Nuremberg. Located in Hall 7, booth 7-510, the university will present its range of degree programs, showcase current research projects and bring visitors and industry representatives together for a professional exchange. A key focus will be on the university’s master’s programs.  

The beverage industry is facing many challenges. Shifting consumer behavior, new product concepts, rising demands for quality and food safety, and technological innovations are rapidly transforming the industry. Hochschule Geisenheim University addresses these issues, combining scientific expertise with hands-on education. At the BRAUBeviale trade fair, prospective students, companies, and industry representatives can learn about the wide range of opportunities Hochschule Geisenheim University has to offer.

Master’s programs in the spotlight 

The master‘s programs will play a key role at the trade fair. These include: Beverage Technology (M.Sc.), Food Safety (M.Sc.), Viticulture, Enology and Wine Business (M.Sc.), Wine Business (M.Sc.), Wine Business Management (MBA), Vinifera EuroMaster (M.Sc.) and VITIS-VINUM (M.Sc.). In addition, the university will also present their range of bachelor’s programs and provide information on dual work-study options.

Insights into current research and innovations 

Besides the range of programs, Hochschule Geisenheim University will also showcase current research projects and innovative beverage concepts. On Tuesday, November 10 at 2:00 pm, Lisa Zimmermann will introduce the “AROMAnoALK” project. In her presentation titled “From Waste to Flavor: How Grape Pomace Can Add More Flavor to Alcohol-Free Wines”, she will demonstrate how flavor components extracted from fermented grape pomace can be used to produce non-alcoholic wines and sparkling wines. The goal is to enhance the typicity and flavor complexity of these products while upcycling a valuable byproduct of the wine industry.

In his English presentation titled “The Vineyard of the Future”, Dr. Dimitrios Paraforos will provide insights into innovative technologies and perspectives for the winegrowing industry. The presentation will be on Wednesday, November 11 from 1:00 – 1:30 pm at the Main Stage in Hall 9. Also on Wednesday at 2:00 pm, Prof. Dr. Bianca May will provide an overview of the dual work-study program in Beverage Technology and how it combines scientific training with practical workplace experience. 

On Thursday, November 12 at 11:00 am, Thomas Schiemann will be at the university booth to discuss the importance of food safety in beverage technology.

Geisenheim network and signature beverages

The trade fair will also provide plenty of opportunities for personal exchange and networking. In cooperation with VEG Alumni Association, the university invites all Geisenheim alumni to a networking session on Wednesday, November 11, from 5:00 to 6:00 pm at our trade fair booth. Michael Ludwig and Dr. Christian von Wallbrunn are looking forward to reconnect with former students. At a small booth party, the university will serve Secco and a selection of white and red PIWI wines made from fungus-resistant grape varieties. 

The university’s craft coffee and “Cider Beer” – a beverage containing cider and malt extracts, produced according to a signature recipe –  will provide additional highlights, showcasing Hochschule Geisenheim University’s extensive expertise and skills in beverage development and production.  

Visit Hochschule Geisenheim University at BRAUBeviale 2026:

From November 10 – 12, 2026
Hall 7, booth 7-510
Nuremberg

Free tickets are available with the code BB26GEISENHEIM.

More information (in German):
https://www.hs-geisenheim.de/hochschule/organisation/administrative-einheiten/kommunikation-marketing-und-veranstaltungsmanagement/veranstaltungen-und-messen/braubeviale-2026

Categories: MyHGU-App, Mein-Netzwerk, Dashboard, Veranstaltungen, Messe, Fachmesse, Studieninteressierte, Presse und Kommunikation, Alumni, FORSCHUNG, Wein- und Getränkewirtschaft, Technik, Oenologie, Mikrobiologie und Biochemie, Getränkeforschung, Allgemeiner und ökologischer Weinbau, Nachrichten

Images

Photo: Torsten Silz
Photo: Tina Kissinger
Photo: Torsten Silz

Research brochure (click to enlarge)

Our University has unique opportunities to conduct scientifically recognized and applied research along the entire value chain of special crops. In doing so, we benefit both from a strong network of national and international partners and our own excellent research infrastructure at Geisenheim. Vice-President of Research Professor Annette Reineke

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