Research at Hochschule Geisenheim University

Our Research Focus

Sustainability and Cultivation Systems

Developing Productive, Quality-Oriented and Sustainable Cultivation Systems for Special Crops

Cultivating grapevines, fruit, vegetables and ornamentals requires intensive crop management and a high use of resources. Consequently, viticulture and horticulture have to strike a balance between producing sufficient quantities of high-quality products in line with market requirements while acting with an eye to the future, respecting nature and environmental aspects and using resources sustainably. Thus, our research activities focus on the development of innovative and ecological cultivation strategies for special crops. For instance, we are working on cultivating new crop varieties or growth forms that are more adapted to climate change and site characteristics while being more pest-resistant and efficient in their use of resources, which will lead to reliable yields for producers. Another example includes the test run of intelligent sensor systems to precisely manage and optimize the use of scarce resources like water and nutrients. In addition, we are exploring alternative strategies such as the use of microbial antagonists to control pests, or adding substances to improve site conditions. In cooperation with our partners, we are developing strategies to diversify cultivation systems for special crops in order to safeguard ecosystem services and biodiversity.

Quality, Marketing and Bioeconomy

Processing and Marketing Agricultural Plant-Based Products Innovatively and Safely – Respecting Bioeconomy

A sustainable food production ranges from crop production to processing up to the delivery of products to customers. At the same time, these products have to be safe and free from harmful substances. In addition, a sustainable management system must use biological resources, processes and systems more efficiently than before. Thus, bioeconomy in food production is crucial to meet sustainability goals, which is why it has become an important part of our research. For example, we are working on the development of energy and resource-efficient processing methods for plant products, and we are investigating how to extract and formulate functional ingredients from harvest products and their by-products. Micro-organisms are also examined to establish whether they can serve as protective cultures in food production. As part of our joint research projects with external partners, we are assessing the health effects of plant-based ingredients. The resulting products are carefully evaluated in sensory aspects by our university panel. Market research data, business analyses, and analyses of consumer behavior help to identify trends, especially in wine marketing, and to draw conclusions for future marketing strategies. Our research activities also include analyzing logistic challenges in the food production chain – from producers to customers and from packaging to distribution.

Cultivated Landscapes and Urban Spaces

Sustainable Design and Development of Cultivated Landscapes and Urban Open Spaces

Cultivated landscapes and urban spaces have experienced profound changes in the past. Increased land use, for instance, has led to a loss of decisive characteristics and a decline in biodiversity. Social changes and requirements also have a huge influence on open space planning in urban regions, where quality of life is mainly determined by the availability of green infrastructure such as green belts and parks. In view of these parameters, our research activities focus on the development of methods to evaluate urban open space design and to assess the social sustainability and performance of urban spaces. For example, we are refining processes in the greening of urban spaces, and exploring conditions for the use of plants in cities, especially in the context of climate change. Another research focus includes identifying strategies to adapt landscapes shaped by viticulture in particular to the challenges of climate change, to safeguard biodiversity and to protect individual species in the cultivated landscape. Drawing on the development of sustainable cultivation systems, our research lays the foundation for new production scenarios that foster sustainable and multifunctional cultivated landscapes with a high ecological value and tourist potential.

Climate Change, Material Cycles and Environmental Footprint

Assessing the Risk of Climate Change – Developing Strategies for Adaptation and Mitigation

Climate Change and its effects on temperature and precipitation distribution as well as atmospheric CO2 concentration already have a significant impact on cultivation reliability and conditions for special crops, on material cycles in soils and ecosystems, and on the planning and management of urban green areas and open spaces. Therefore, it is necessary to develop adaptation strategies for viticulture and horticulture, which are in the center of our research activities. We are working on strategies to meet future water demands and to control (new) pests. As part of our research, we are also examining the effects of changed climatic conditions on yield, quality, content and flavor of grapes and horticultural products. In addition, we are developing strategies to reduce greenhouse gas emissions (mitigation) in agriculture and to evaluate these reductions with regard to their CO2 compensation as part of a sustainability assessment. Another key area of our research activities concentrates on the effects of climate change on steep slope viticulture, also in view of promoting cultivated landscapes, enhancing biodiversity and, as a result, improving ecosystem services.

 

Digitization and Modeling

Digitization in the Production and Marketing of Special Crops and Landscape Planning

 

Digital applications have become an important factor along the value chain of special crops. Intelligent technologies and automated processes, for instance, are already used throughout the entire cultivation process, for example for fertilization and crop protection, but also for processing, transport and marketing. Sustainable cultivation, processing and marketing strategies will increasingly rely on digital technologies. In view of these developments, we are working on (non-contact) sensor technology and easy-to-use forecast models to optimize the use of resources, and to identify stress and diseases at an early stage. Digital technologies are also part of process-related applications, for example when using drones to apply plant protection products, or to assess nutrient requirements of specific crops. By digitally simulating plant growth and modelling virtual vineyards, we aim to forecast the effects of climate change on plant architecture and stress events. In beverage production, modeling complex production steps help us analyze and optimize these processes. An optimized data collection process also enables us to streamline supply chains from producers to customers.

News & Latest Projects

University Officially Opens New Beverage Technology Center and Marks Construction Milestone for the VITA Building

The new Beverage Technology Center at Hochschule Geisenheim University is the only one of its kind in Germany. Photo: Hochschule Geisenheim / Torsten Silz

Today, Hochschule Geisenheim University celebrated two significant milestones in the ongoing development of its campus. Guests and partners from the world of business and politics were invited to the campus to celebrate the official opening of the new Beverage Technology Center and a topping out ceremony for the new VITA building, marking the completion of its outer construction.

The new Beverage Technology Center (GTZ) is an important component in teaching and research in the field of beverages and wine at Hochschule Geisenheim University. The new building will replace the existing beverage technology center and offer completely new opportunities in terms of student education and vocational training, with a focus on practical application. The VITA building, a research center for sustainable and climate-oriented viticulture, will provide a space for investigating how climate change affects the metabolism of plants, interactions between grapevines and associated organisms, ecosystem functions, and water and nutrient flux in vineyards.

The construction costs of the GTZ amount to around €35 million, which have been financed through Hesse’s HEUREKA investment program for the expansion of higher education institutions. A budget of around €35 million is also planned for the construction of the VITA building, of which €16.3 million will be provided by the federal government and the remainder by the state of Hesse. The building is planned to open at the end of 2026.

Politicians and Partners in Attendance at the Ceremony

Guests and partners from the local authorities and the world of politics were invited to the GTZ’s inauguration and the topping out ceremony for the VITA Building, including Timon Gremmels, Hesse’s Minister of Science and Research, Arts and Culture; Uwe Becker, State Secretary in Hesse’s Ministry of Finance; Petra Zellner, representative of Director of Landesbetrieb Bau und Immobilien Hessen (LBIH); and Christian Aßmann, Mayor of Geisenheim.

After the end of the inauguration and topping out ceremony, Michael Ludwig, Professor Bernd Lindemann, and Professor Ralf Schweiggert offered guests a tour of the GTZ, complete with fascinating insights into the new possibilities the building provides. The event concluded with a chance for conversations over drinks and snacks, accompanied by music provided by the Geisenheim bank Sheep Emely. Professor Annette Reineke, Vice President of Research at the University of Geisenheim, was responsible for moderating the ceremony.

Comments

“We need to find innovative solutions for creating sustainable and climate-adapted viticulture. The new VITA research center will provide excellent opportunities for this development, and its construction underlines the university’s commitment to excellence in research and education,” says Timon Gremmels, Hesse’s Minister of Science. “In the future, the university’s practice-oriented training in the field of beverage technology will take place in the new Beverage Technology Center. The building will play a major role not only for the Beverage Technology degree program, but also for teaching in the areas of viticulture, enology, and wine business. The state of Hesse is a strong partner in this development and has financed the total construction costs, amounting to around €35 million, from HEUREKA funds.”

“Hochschule Geisenheim University is closely linked to the region and has an excellent reputation beyond the boundaries of the state of Hesse. This is a place where research and praxis go hand in hand,” says Uwe Becker, State Secretary at Hesse’s Finance Ministry. “The Beverage Technology Center is now a finished building that will consciously shape the architectural image of the university and invite curiosity about the production taking place inside. Whether it’s producing fruit juice and Sekt or processing tea and coffee, the practical aspects of beverage technology can be taught and learned at the new center. In the new VITA research center, research will be conducted into the effects of climate change on viticulture and potential future solutions at the highest level. Both projects demonstrate the broad spectrum of the university and are key components in the development of the campus, which the state of Hesse is funding with a total of over €100 million from the HEUREKA program.”

“With the new buildings, we are creating a modern space for the consistent development of Hochschule Geisenheim University and its tight connection to praxis. The new Beverage Technology Center enables us to support the education of a new generation of workers with state-of-the-art facilities, helping them to prepare to transform the beverage and wine industry,” says Professor Hans Reiner Schultz, President of the university. “The VITA building opens the door to future-oriented research: it will provide a setting in which the impact of climate change on viticulture can be recorded even more precisely than before, helping us to develop appropriate adaptation strategies. We are working on scaling up these strategies in close cooperation with companies and through the use of our open-air areas, greenhouse areas, and established field testing areas, and thus on developing pioneering solutions for viticultural practice.”

Petra Zellner, who was at the event to represent the Director of the LBIH, commented: “The completed Beverage Technology Center and the VITA research building, which is still under construction, are significantly contributing to making the ultimate plan for the campus a reality. Their design will give the campus a distinctive architectural identity compared to other universities in Germany. At Geisenheim, historical buildings are mixed with new, thoughtfully designed buildings, all of which then harmonize with the unique landscape of the Rheingau region; we are delighted that the new buildings are now another thread in this overall tapestry. They will serve to strengthen the university’s research and teaching capacities and improve the infrastructure for students and researchers.”

Christian Aßmann, Mayor of Geisenheim, commented: “I am delighted that the extensive developments at Hochschule Geisenheim University are continuing and that new buildings can now be inaugurated once again. This is a significant contribution to strengthening local work, research, and teaching. The new, modern buildings offer the university's employees attractive workplaces and will certainly increase their satisfaction and loyalty to the university as an employer. Students will have access to a modern and sustainable infrastructure, which will further increase the attractiveness of Geisenheim as a university town.”

Professor Annette Reineke, Vice-President of Research: “Viticulture and the current form of land management are facing major challenges. As a university, we want to use our research to help identify solutions and paths for the future. The VITA building will provide us with a new research infrastructure that provides the very best conditions for developing sustainable cultivation systems that are adapted to climate change.”

Professor Mirjam Hey, Vice-President of Student & Academic Affairs: “Wine and beverages is our strongest study area, with almost half of our students in related programs. With our new buildings and our diverse range of degree programs, we are well positioned to support companies with the current challenges and transformation of the industry. We can offer our students, and those interested in studying, many new opportunities and excellent learning conditions.”

Professor Ralf Schweiggert, Head of the Department of Beverage Research: “The flexibility of the fully equipped technical center is outstanding. In addition to a selection of different traditional, modern, and innovative technologies, it is also now possible to conduct processing studies on an exploratory small scale (up to 10 kg) and on an industrial scale (200 kg to several tons), enabling us to transfer the work to industrial practice.”

Michael Ludwig, Department of Beverage Research: “The process engineering possibilities that are now available in the new Beverage Technology Center are unique in Germany and represent the next stage of development for Geisenheim as a training location and for further decades of practical teaching and research at the highest level.”

Dr. Matthias Schmitt, Department of Enology: “With the new Beverage Technology Center, we can centrally and reliably map the topic of ‘no-lo alcohol’ across the entire process chain under practical conditions and at different scales, right down to the bottle. This puts us in a position to survey and develop current and future trends in the wine and beverage industry in the area of non-alcoholic and low-alcoholic products.”

Dr. Bernd Lindemann, Professor of Beverage Technology: “The future of beverages lies in creativity. The new Beverage Technology Center offers us endless possibilities for experimentation, whether it's refreshing beer specialties - including non-alcoholic ones - or aromatic coffee variations. Our test breweries and coffee roasteries are places where tradition meets innovation. This building is where we reach new levels of teaching and innovative research.”

Categories: Zentralredaktion, MyHGU-App, Mein-Netzwerk, Interne Mitteilungen, Weinwissenschaften, Pressetermin, Getränkewissenschaften, Studieninteressierte, Studierende, Displays, Display Alle, Weinbau, Önologie und Weinwirtschaft (M.Sc.), VITIS-VINUM (M.Sc.), Vinifera EuroMaster (M.Sc.), Weinwirtschaft (M.Sc.), Oenologie (M.Sc.), Getränketechnologie (M.Sc.), Getränketechnologie (B.Sc.), Weinbau und Oenologie (B.Sc.), Presse und Kommunikation, Campus (er)leben, G-Plant, Kommunikation und Hochschulbeziehungen, Wein- und Getränkewirtschaft, Oenologie, Lebensmittelsicherheit, Getränkeforschung, Nachrichten

Images

In conversation during the inauguration, from left to right: Hesse's State Secretary of Finance Uwe Becker, Hesse's Minister of Science Timon Gremmels, University President Professor Hans Reiner Schultz. Photo: Hochschule Geisenheim University / Torsten Silz
Students talking to Michael Ludwig in the new Beverage Technology Center. Photo: Hochschule Geisenheim / Torsten Silz
The new Beverage Technology Center contains a Sekt production facility. Photo: Hochschule Geisenheim / Torsten Silz
Students using the new automatic beverage filling facilities. Photo: Hochschule Geisenheim / Torsten Silz
At the inauguration of the Beverage Technology Center. From left to right: Professor Bernd Lindemann, Professor Ralf Schweiggert, Uwe Becker, Professor Hans Reiner Schultz, Timon Gremmels, Petra Zellner, Michael Ludwig, Christian Aßmann. Photo: Hochschule Geisenheim / Torsten Silz
Timon Gremmels, Hesse's Minister of Science. Photo: Hochschule Geisenheim / Torsten Silz
Uwe Becker, Hesse's State Secretary of Finance. Photo: Hochschule Geisenheim / Torsten Silz
Petra Zellner, representative of the Director of the LBIH. Photo: Hochschule Geisenheim / Torsten Silz
Christian Aßmann, Mayor of Geisenheim. Photo: Hochschule Geisenheim / Torsten Silz
In conversation with students. Photo: Hochschule Geisenheim / Torsten Silz
Arial photo of the new Beverage Technology Center (left) and the VITA building (in construction, to the right). Photo: Hochschule Geisenheim / Torsten Silz
At the topping out ceremony for the VITA building, from left to right: Johannes Löbbert, architect from Glass Kramer Löbbert, Professor Hans Reiner Schultz, Professor Annette Reineke, Timon Gremmels, Uwe Becker, Petra Zellner, Christian Aßmann. Photo: Hochschule Geisenheim / Torsten Silz
Professor Annette Reineke, Vice-President of Research at Hochschule Geisenheim University. Photo: Hochschule Geisenheim / Torsten Silz

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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