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Department of Biology

Category: Department of Biology, Research

Pressed into cubes, in the form of small crystals, in fizzy drinks, chocolate bars or in our coffee – we use sugar in vast quantities to sweeten drinks and foodstuffs. In Germany our sugar comes from sugar beet. Now researchers from the FAU, together with colleagues from other universities and from ...

Category: Department of Biology, Research

Fundamental new insights into the functioning of the immune system and a new approach to treating autoimmune diseases: these are among the achievements of the transregional collaborative research centre TRR130 ‘B-cells: Immunity and Autoimmunity’, whose co-ordinator is Prof. Lars Nitschke of the Div...

Category: Department of Biology, Research

Pancreatic cancer is one of the most aggressive tumour types because it starts forming metastases early. The cancer itself, however, is usually only discovered late. This leads to a high patient mortality rate. Researchers at FAU, among them Prof. Dr. Thomas Winkler, Professor of Genetics at the Dep...

Category: Department of Biology

FAU researchers uncover how arsenic gets into the grain Rice is a key food source in many parts of the world. However, it is not uncommon for it to contain arsenic. Biologists at FAU have now found an approach that could help to reduce the amount of arsenic found in rice. Every day millions of p...