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Category: Department of Physics, Research

In the middle of the large Chilean Atacama desert, a team of Polish astronomers are patiently monitoring millions of celestial bodies night after night with the help of a modern robotic telescope. In 2013, the team was surprised when they discovered, in the course of their survey, stars that pulsate...

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...

Category: Department of Physics, Research

The role of the physical factors which govern cell-cell adhesion and its stability should not be underestimated. This is the conclusion reached by a team of researchers led by Prof. Dr. Ana‐Sunčana Smith of the PULS Group and Professor of Theoretical Physics at FAU and their German and French collab...

Category: Department of Physics, Research

Physicists at FAU and Friedrich Schiller University Jena (FSU) have accomplished a quantum leap in light research. They have managed to capture the behaviour of extremely short laser pulses during focusing by means of very high spatial and temporal resolution. The results are of fundamental relevanc...

In view of climate change and the needs of the energy reform, it has become particularly important to significantly increase the efficiency of organic solar cells. In a process known as ‘singlet fission’, one photon simultaneously excites two electrons. If this effect can be exploited, it may well b...

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...

Yoghurt, beer, bread and specialities such as tasty blue cheeses or good wine – special microorganisms and refining processes first produce the pleasant flavours and enticing aromas of many foodstuffs. FAU researchers have now investigated the formation of rot in grapes and have shown that when this...