[05.04.2024] Food Chemistry Days 2024

Our participants at the Food Chemistry Days 2024.from left to right: Tobias Pointner, Arturo Auñon-Lopez, Magdalena Osowiecka, Marc Pignitter and Barbara Lieder

https://goech-events.at/event/food-chemistry-days-2024/

[27.03.2024] Masterdefensio

We congratulate Christina Steffen on her successful Master's degree.

[20.03.2024] Lipid Legends: How do I set up my own company?

From lab coats to business outfits: an insight into the start-up life of Lipid Legends

See also here: https://www.uniport.at/news-detail/wie-gruende-ich-mein-eigenes-unternehmen (Article in German language)

[08.03.2024] Chemistry@UNIVIE Photo Competition 2023

Congratulations to Sofie Zehentner for 2nd place in the Chemistry@UNIVIE Photo Competition 2023.

„Happy Lab Life!

Welcome to the lab rollercoaster, where the highs are successful experiments and the lows, well, failed experiments, but which hopefully catapult you into successful experiments. Never forget that you are not alone on this crazy ride. So, here's to all colleagues who make lab life happier. May not only successful experiments make you happy but may you and your colleagues also make each other smile.“

[04.03.2024] Masterdefensio

We congratulate Verena Rohringer on her successful Master's degree.

[20.02.2024] Masterdefensio

Congratulations for successfully completing the Master thesis, where the work was carried out at our institute. Henna got her MSc degree from the University of Oulu, Finland, and the defense was held on 20.02.2024.

[16.02.2024] Masterdefensio

Congratulations on graduating with a Master's degree Lukas Kofler.

[13.02.2024] Masterdefensio

We congratulate Cynthia Thines on her successful Master's degree.

[18.12.2023] PhD Defensio Johanna Tiroch

We congratulate Ms. Johanna Tiroch on her successful PhD degree and the title of Dr. rer. nat.

[30.11.23] Farewell Leila Ayatollahi

We say goodbye to our CTA Leila Ayatollahi, whom we let go with a heavy heart and wish her all the best for her professional future.

[10.11.2023] Masterdefensio

Congratulations on graduating with a Master's degree Anni Wu.

[10.11.2023] Masterdefensio

Congratulations on graduating with a Master's degree Georg Werjus.

[24.10.2023] Masterdefensio

Congratulations on graduating with a Master's degree to Theresa Dür.

[10.10.2023] Masterdefensio

Congratulations for successfully completing the Master thesis, where the work was carried out at our institute. Aliina got her MSc degree from the University of Oulu, Finland, and the defense was held on 10.10.2023.

[17.-20.9.2023] EuroFed Lipid Conference

Our participants from the EuroFed Lipid Conference in Poznan, Poland:
Marc Pignitter, Matthias Strauß and Arturo Auñon-Lopez

[13.09.2023] Congratulations on professorship

Congratulations to Barbara Lieder on her professorship at the University of Hohenheim, D, which started in September 2023.

Here is a link to the short interview of the Christian Doppler Research Association.

There are also 2 PhD positions and a post-doc position to be filled there:

https://ernaehrung.uni-hohenheim.de/please-change-url-alias-583731978

[13.09.2023] vacancies:

We are looking for two post-docs for our institute from 04.10.23:

Details at:

https://jobs.univie.ac.at/job/Senior-Scientist-Mass-Spectrometry/982527901/ 

https://jobs.univie.ac.at/job/University-Assistant-Post-doc-Bioactivity-of-food/982532901/

The recruiting process is closed/2.11.2023

[28.08.2023] Masterdefensio

Congratulations on graduating with a Master's degree to Schmidt Jana, Füreder Julia and Aygün Soner.

[24.05.2023] DoSChem Student Symposium

3rd DoSChem Student Symposium

July 6-7, 2023/Auer von Welsbach Hörsaal (HS1)

Register your talk or poster now!
Abstract deadline: June 2,2023

[23.05.2023] ALVA conference in Linz

our speakers at the ALVA conference in Linz:

Tobias Pointner: "Analyse des Einflusses der Keimung auf Qualitätsparameter und die Haltbarkeit von Leinöl und Sonnenblumenöl"

Matthias Strauß: "Potenziell bitter-maskierende Stoffe in mit Leinpresskuchen-Polyphenolen angereichertem Leinöl".

[28.04.2023] Masterdefensio

Congratulations on graduating with a Master's degree to Amelie Klein and Elena Hinterreiter-Kern.

[22.04.2023] Vienna City Marathon

Our institute participants from the Vienna City Marathon on 21.04.2023.

[21.04.2023] DosChem Retreat Fürstenfeld

The participating staff members of our institute at the DosChem Retreat in Fürstenfeld from 19-21.04.2023.

[30.03.2023] Masterdefensio Laura Stremnitzer

Congratulations on graduating with a Master's degree.

[28.03.2023] Masterdefensio Sebastian Stoss

Congratulations on graduating with a Master's degree.

[24.03.2023] Masterdefensio Katja Bacovsky and Elisabeth Wachter

Congratulations on graduating with a Master's degree.

[15.03.2023] ORF Post

More and more 100-year-olds in Vorarlberg

Whereas in 2006 25 people in Vorarlberg were 100 years old or older, the latest figure was around 60. Average life expectancy is also increasing. However, a natural limit has been reached at 120 years, says gerontologist Tilman Grune.

to the Link in German

[07.03.2023] DosChem Call 2023

A PhD position is available in our institute from May 2023:

https://doschem.univie.ac.at/application/open-positions-2023/#c966011

all 21 Faculty positions for Prä-Docs

How to apply

Online application by 24.04.2023

[01.03.2023] International DoSChem Exchange Program

Congratulations to Yifan Bao for successfully obtaining travel and research funding from the International DoSChem Exchange Pgrogramme with the project title: : NMR-based Profiling of the Divestive Dynamics of Heated Olive Oil in Mice Gastrointestinal Tract"

[22.02.2023] Artikel: "Flaschen aus Bio-Plastik schützen Speiseöl vorm Ranzigwerden"

Artikel im Hitradio Ö3: Flaschen aus Bio-Plastik schützen Speiseöl vorm Ranzigwerden

Auch Flaschen aus bestimmten Bio-Kunststoffen bewahren Speiseöl davor, ranzig zu werden. Das wiesen Forscher der der Uni Wien, Forschungsgruppe unter der Leitung von Ass.-Prof. Dr. Marc Pignitter nach, die konventionelle Kunststoffverpackung und zwei Bio-Kunststoffe hinsichtlich Oxidationsstabilität und Haltbarkeit von Sonnenblumenöl verglichen haben.
zum Weiterlesen

[19.01.2023] PhD Defensio Corinna Deck

Congratulations to Corinna Deck on the completion of her doctoral studies on 19.01.2023.

[03.12.2022] german Article "Wie Aromen aus dem Labor unsere Sinne täuschen"

The research of Univ-Prof. Dr. Barbara Lieder and her team focuses on sweetness.

German Article from 03.12.2022 in Standard ONLINE

[28.10.2022] Masterdefensio Martina Holler

Congratulations on graduating with a Master's degree.

[28.10.2022] Masterdefensio Andreas Gufler

Congratulations on graduating with a Master's degree.

[24.10.2022] Masterdefensio Regina Mitterecker

Congratulations on graduating with a Master's degree.

[28.09.2022] Masterdefensio Isabella Kimmeswenger

Congratulations on graduating with a Master's degree.

[22.08.2022] Extraordinary Doctorate Award in Health Science

JON ALBERDI CEDEÑO was awarded for his international doctoral thesis "Characterization of major and minor components of edible oils and study of their evolution during oxidation, nixtamalization and in vitro digestion processes by unconventional techniques DI-SPME-GC/MS and 1H NMR spectroscopy" under the supervision of Dr. María Dolores Guillen Loren and Dr. María Luis Ibargoitia Isasi-Isasismendi by the Faculty of Pharmacy and Food Sciences of the University of the Basque Country (UPV/EHU) with the extraordinary doctorate in Health Sciences.

Congratulations.

related LINK

[17.08.2022] Congratulations on professorship

Congratulations to Jon Alberdi-Cedeño for his professorship at the University of the Basque Country (UPV/EHU), which will start in September 2022.

[27.06.2022] Award Ceremony Infographic Competition 2022

Congratulations to Ms. Maria Fernanda Cervantes Recalde for winning the 3rd prize at the Infographic Competition 2022 with her poster "A central role of chemoreceptors in inflammatory responses of the skin".

[21.06.2022] ÖAW Fellowship 2022 for Yifan Bao

We congratulate Ms. Yifan Bao on her ÖAW fellowship.

more information about the ÖAW scholarships and prizes

[01.06.2022] Lecture: Healthy cooking oils? Palm oil - what's behind it?

German Lecture:
We look into the question of how healthy cooking oils and fats can be identified. What is their added health value? What strategies are there for producing healthy edible oils and fats? And what about their shelf life?
Organizer and registration at: VHS Penzing
on 01.06.2022 from 6pm to 7:30pm
Course location: VHS Penzing, Hütteldorfer Straße 112, 1140 Vienna

[27.04.2022] Masterdefensio Jana Goritschnig

Congratulations on graduating with a Master's degree.

[22.04.2022] Masterdefensio Joachim Seitz

Congratulations on graduating with a Master's degree.

[23.02.2022] Masterdefensio Markus Rechl

Congratulations on graduating with a Master's degree.

[04.02.2022] Farewell Vanessa Jalen as CTA

We wish her all the best for her further studies.

[27.01.2022] Lecture announcement: "Extrazelluläre Vesikel – What's-App unserer Zellen" on 16.03.2022

Agnes Mistlberger-Reiner, PhD will give a lecture (in german) on 16.03.2022 from 7pm to 8:30 pm at the Planetarium about "Extrazelluläre Vesikel – What's-App unserer Zellen". Participation is possible both live and via webinar.
The lecture is organised via the Viennese Adult Education Centres (VHS)

Registration link for the visit to the Planetarium

Registration link for the live webinar

[27.12.2021] Article: "Why is sweet not equal to sweet?

German Interview by Univ.-Prof. Dr. Barbara Lieder, head of the Christian Doppler Laboratory for Taste Research in the journal: Die Ernährung Volume 45/06.2021

The sensory profile investigates how different caloric and non-caloric substances influence sweet taste and which structural characteristics are associated with these properties.

[25.12.2021] Article: "How to live without the smell of Christmas?"

Article about smells and how they are processed in the brain. Also with Univ.-Prof. Dr. Barbara Lieder in the Kronen Zeitung, among others.

[22.12.2021] Article: ""On the international stage"

in the ÖFG Magazin 2/2021

Corinna Deck, MSc talks about the sensory analysis of alternative sweeteners at the Christian Doppler Laboratory for Taste Research at the Vienna Department of Phyisiological Chemistry. The article is in German.

[06.12.2021] Article: "Bitter taste receptors can inhibit cancer"

Taste receptors that perceive bitter substances on the tongue and report the aroma, which is usually unpleasant for people, to the brain also react to similar molecules on the surface of cancer cells.

Interview with Prof. Dr. Veronika Somoza and Sofie Zehetner for further reading in Standard (German)

Division Chair 'Analytics' at EuroFedLipids as of 2022

We congratulate Assoz.-Prof. Dr. Marc Pignitter on his new position as Division Chair 'Analytics' at EuroFedLipids from 2022.

Related Link

[26.11.2021] Masterdefensio Katharina Reif

Congratulations on graduating with a Master's degree.

[26.11.2021] Masterdefensio Luisa Backes

Congratulations on graduating with a Master's degree.

[11.11.2021] Article: "Taste research is very dynamic"

New professorship for Biomolecular and Integrative Physiology

INTERVIEW with Prof. Dr. Barbara Lieder

Barbara Lieder took up the professorship for Biomolecular and Integrative Physiology at the Faculty of Chemistry ion 1st October. 2021. The head of a Christian Doppler Laboratory is interested in how food substances interact with our bodies. In the interview, the researcher talks about sweet perception in the gastrointestinal tract, the influence of Corona on her work and the fascination of her subject.

further Link to the (German) article

[04.11.2021] Masterdefensio Victoria Vogi

Congratulations on the Master's degree.

Masterdefensio Lea Steinwender

Congratulations on the Master's degree on 28.10.2021.

[25.10.2021] Travel Scholarship for Corinna Deck

Corinna Deck received the travel grant from the ÖFG to attend the 31st Conference of the European Chemoreception Research Organization - ECRO
XXXI - 2021" from 13 - 16.9.2021 in Cascais, Portugal.

Euro Fed Lipid Poster Award 2021

Congratulations to Yifan Bao for the 2021 Euro Fed Lipid Poster Award 18.-21.10.21 for the Poster "Molecular and Biochemical Insights into the Regulation of Fatty Acid Uptake in Caco-2 Cells by Oxidized Lipids"

Poster Award for Johanna Tiroch, MSc

Congratulations to Johanna Tiroch for the Poster Award of the 1st Retreat of Panel B of DoSChem in October 2021.

[01.10.2021] Barbara Lieder takes over the professorship for Biomolecular and Integrative Physiology

We congratulate Univ.-Prof. Dr. Barbara Lieder, Privatdoz. on her new professorship for Biomolecular and Integrative Physiology at the Faculty of Chemistry, University of Vienna.

Health effects of edible oils

Article in alexandria  Magazine for Science  14. Sept. 2021

by Andreas Gufler and Marc Pignitter

This article (in German) is about the health effects of oxidising fats and how we can improve them in the future.

further Link to the Article

Oxidomics in food analysis

[12.05.2021] Article: "This story is called Sugar"

Article in Andererseits

"In principle, certain food ingredients can activate the reward system and there are some parallels to addictive behaviour," writes Barbara Lieder in response to our question. She does research on sweeteners at the University of Vienna at the Institute of Physiological Chemistry in the Faculty of Chemistry. She also heads the Christian Doppler Laboratory for Taste Research. Whether sugar addiction exists is scientifically disputed.

Link to the full article in the Other (in German)

[18.05.2021] Award for best Flash presentation at the E3S Symposium for Corinna Karl

Award for Karl Corinna on 11.05.21

while participating in the 9th European Sensory Science Society (E3S) Symposium "Taste of Creativity", Corinna Karl from the Christian Doppler Laboratory for Taste Research at the Institute of Physiological Chemistry received the award for the best application and flash presentation together with another PhD student.

The flash presentations took place during the online symposium of the Finnish Society of Food Science and Technogy (ETS) and the European Sensory Science Society (E3S) on 11.05.2021. http://www.e3sensory.eu/9th-european-sensory-science-society-e3s-symposium/

In addition to current topics on sensory issues, the research work of PhD students was also presented. Corinna Karl gave an insight into the current results on "Why is sweet not just sweet? The mouthfeel specified as the changes in salivary flow and viscoelasticity after orosensory stimulation with sucrose and non-caloric sweeteners".

related link

The persistent danger after landscape fires

Press release Uni Wien media portal from March 26th, 2021

Carbonized plants contain harmful free radicals

Every year, an estimated four percent of the world's vegetated land surface burns, leaving more than 250 megatons of carbonized plants behind. For the first time, a study by the University of Vienna has now recorded elevated concentrations of environmentally persistent free radicals (EPFR) in these charcoals - in some cases even up to five years after the fire. These EPFR may generate reactive substances, which in turn harm plants and living organisms. The research team led by Gabriel Sigmund and Thilo Hofmann analyzed charcoal samples collected from forest, shrubland and grassland fires in different climatic zones. The study is published in Nature Communications Earth & Environment.

further link

Gesunde Speiseöle und -fette

VORTRAG  VHS/Planetarium am 17.3.21 ONLINE

Wir gehen der Frage nach, wie gesunde Speiseöle und -fette ausfindig gemacht werden können. Worin besteht deren gesundheitlicher Mehrwert? Welche Strategien gibt es, um gesunde Speiseöle und -fette herzustellen? Und wie steht es um deren Haltbarkeit?

Vortragender: Ass.-Prof. Mag. Dr. Pignitter, Uni Wien

Teilnahmegebühr 6€ (Mit science card gratis!)

Anmeldung und Infos unter folgenden Link

Wie satt macht Süß?

Wie hängen Energieaufnahme, Sättigungsgefühl und Süßgeschmack zusammen?
Welche Zuckerart wir zu uns nehmen, ist mitverantwortlich dafür, wie schnell wir satt sind.
Barbara Buenaventuras Interview mit Dr. Lieder Barbara, Privatzdoz. vom Christian Doppler Labor für Geschmacksforschung im National Geographic am 26.2.21

weiterführender Link zum Artikel

Die Zuckerseite der Gastro

"Zucker löst Fett als größten Gesundheitsfeind ab - diese Botschaft findet sich immer häufiger in Studien. Low Carb könnte eine Antwort darauf sein, aber bis dato verhallt sie in der Branche. Warum ist das so?" [...]

"Frau Dr. Lieder Barbara, Privazdoz.  vom Christian Doppler Labor für Geschmacksforschung sieht Potenzial in Allulose..." weiterführender Link zum Artikel von Fallstaff Profi auf Seite 54-55

Health and Nutrition Division New Investigator Research Award 2021

Research award from the American Oil Chemists an Society to Marc Pignitter
 
Chemist Marc Pignitter receives the “2021 Health and Nutrition Division New Investigator Research Award” for his significant research work to better understand the effects of oxidized edible fats and oils on cell metabolism.
 
The USD 1,000 award from the American Oil Chemists' Society (AOCS), which was founded in 1909, is accompanied by an award lecture given by Marc Pignitter, Assistant Professor at the Department of Physiological Chemistry, as part of the 2021 AOCS Annual Meeting & Expo (from 3. until May 14, 2021) will keep online.

further Link to Universtity of Vienna article

further Link to AOCS article

Sugar sweetness makes you feel full?

What new taste research reveals

So far, little is known about the extent to which the taste perception of sugar contributes to satiety. A current study by Austrian and German scientists led by Veronika Somoza and Barbara Lieder now provides new insights into the relationships between the sweet taste of sugar, energy intake and hunger satiety regulation. The study was published in the journal "Nutrients".

Link to the German article

further link to the publication

Artikel "Die Presse" vom 17.09.2020 mit Ass.-Prof. Dr. Marc Pignitter

[...] Ein Team um den Lebensmittelanalytiker Pignitter Marc vom Institut für Physiologische Chemie der Universität Wien hat nun in Zusammenarbeit mit einem niederösterreichischen Speiseölhersteller (Hagenthaler Ölmanufaktur) den herkömmlichen Produktionsweg adaptiert und ausgebaut. "So können wir letztlich ein kostengünstiges Leinöl produzieren, welches mehr gesundheitsfördernde Antioxidantien, eine längere Haltbarkeit und einen weniger bitteren Geschmack als herkömmliches Leinöl aufweist", so Pignitter. [...]
weiterführender Link zum Artikel in ""Die Presse" vom 17.09.2020 mit Ass.-Prof. Dr. Pignitter Marc

Interview vom 16.07.2020 mit Prof. Grune Tilman

"Als wissenschaftlicher Direktor des Deutschen Institutes für Ernährungsforschung steht der Biochemiker  GruneTilman einer Einrichtung vor, die molekulare Ursachen für ernährungsbedingte Erkrankungen ergründet. Sein persönlicher Schwerpunkt liegt in der Altersforschung. Der neue Professor der Fakultät für Chemie sucht nach Biomarkern fürs Altern und Gründen für die Eiweißablagerungen in alternden Zellen."

weiterführender Link zum Artikel

Sweet life – but without sugar

Redaktion (uni:view) 11.08.2020

Barbara Lieder and her team at the Christian Doppler Laboratory for Taste Research investigate the taste profiles of alternative sweeteners. Their findings could lead to a better understanding of the effect that sweetening agents have on the metabolism and help find alternatives to sugar that (also) taste good.

[Please click to continue reading]

Jede Uni muss ihren Weg finden

Redaktion (uni:view) vom 23.10.2019

Die "Third Mission", neben Forschung und Lehre die zunehmend propagierte dritte Mission von Hochschulen, stand Ende vergangener Woche im Mittelpunkt einer Tagung an der Universität Wien. Eingeladen hatten die drei Hochschulverbände des deutschsprachigen Raumes.
[...] 2016 wurde das Strategieprojekt "Third Mission der Universität Wien" eingerichtet. Für Barbara Schober, neben Veronika Somoza und Christiane Spiel für die Projektleitung verantwortlich, habe sich immer wieder gezeigt, wie leidenschaftlich das Thema diskutiert wird: Third Mission sei nicht neu, doch wenig bekannt, würde nicht systematisch umgesetzt, sei nicht vernetzt und es fehle die wissenschaftliche Begleitung: "Many voices, no canon." Hier setzte das Strategieprojekt an. [...]
weiterführender Link zum Artikel

https://thirdmission.univie.ac.at/

Zuckerfrei leben: Welche Alternativen gibt es?

"In Österreich sind mehr als 40 Prozent der Erwachsenen übergewichtig oder adipös – Tendenz steigend. Eine Ursache dafür ist der übermäßige Konsum zuckerhaltiger Speisen und Getränke. Was kann uns helfen? Am Dienstag, 3. Dezember, 18 Uhr, diskutieren dazu Ernährungswissenschafterin Lieder Barbara und Journalistin Susanne Mauthner-Weber bei NACHGEFRAGT in der Aula am Campus der Universität Wien. Das Gespräch ist offen für das Publikum und Interessierte sind eingeladen, Fragen zu stellen."

weiterführender Link zum Interview vom 19.09.2019 mit Senior Scientist Dr. Lieder Barbara

Auf den Spuren des süßen Geschmacks

Gastbeitrag Fakultät für Chemie vom 03.10.2018

Die Wahrnehmung von Süßem wirft noch einige Fragen auf, denen sich das neue Christian Doppler Labor für Geschmacksforschung an der Fakultät für Chemie der Universität Wien stellen wird. Die offizielle Eröffnungsfeier fand am Anfang dieser Woche statt.
Rektor Heinz W. Engl begrüßte die Gäste der Eröffnungsfeier im Carl Auer von Welsbach Hörsaal und beglückwünschte Barbara Lieder vom Institut für Physiologische Chemie, Leiterin des neuen Labors, zum Einwerben der Förderung.

[Zum Weiterlesen bitte anklicken]

Neues Christian Doppler Labor an der Universität Wien

Artikel vom 01.10.2018 zum CDL Labor für Geschmacksforschung unter der Leitung von Senior Scientist Dr.  Lieder Barbara

Am 1. Oktober eröffnet das neue Christian Doppler Labor für Geschmacksforschung unter der Leitung von Frau Dr. Lieder Barbara und ihrem Team, welches sich mit der an der Süßwahrnehmung beteiligten Rezeptoren im menschlichen Körper befasst. Diese Arbeiten können unter anderem zum besseren Verständnis der dafür relevanten Stoffe und Rezeptoren führen und somit für mehr Klarheit beim Konsumenten sorgen. Christian Doppler Labors werden von der öffentlichen Hand und den beteiligten Unternehmen gemeinsam finanziert. Wichtigster öffentlicher Fördergeber ist das Bundesministerium für Digitalisierung und Wirtschaftsstandort (BMDW).
[Zum Weiterlesen bitte anklicken]

Empfindlicher als die qPCR

Artikel vom März 2018 mit Senior Scientist Dr. Barbara Lieder

Fr. Dr. Lieder untersucht den Einfluss des Pfeffer-Aromastoffs trans-Pellitorin auf die Entwicklung von Fettzellen. Dazu setzt sie auch die digitale PRC ein. Im Interview mit Laborjournal erklärt sie, welche Vorteile die digitale CR gegenüber der qPCR hat.
Seite 60

[Zum Weiterlesen bitte anklicken]

Falling Walls Young Innovator 2017

Wir gratulieren Frau Reiner Agnes, PhD zum ersten Platz im internationalen Wettbewerb Falling Walls Lab 2017. In diesem Wettbewerb präsentieren Nachwuchsforscher ihre wissenschaftliche Arbeit in nur 3 Minuten für ein breitgefächertes Publikum. Eine hochkarätige Jury wählte aus 100 Finalisten aus über 50 Nationen Agnes Reiner für ihre Arbeit an der Diagnose von Eierstockkrebs zur Siegerin.

Dazu das Jungforscherportrait aus der Presse vom 3.11.2017

http://diepresse.com/home/science/dissertation/5314089/Weltweit-den-Zellen-auf-der-Spur

Medienberichte und weiterführende Links:

http://derstandard.at/2000067455811/Oesterreicherin-gewinnt-Berliner-Ideenwettbewerb

 https://www.pressebox.de/inaktiv/falling-walls-foundation-ggmbh/Falling-Walls-Young-Innovators-of-the-Year-2017-Frueherkennung-von-Eierstockkrebs-eine-schadstoffarme-Palmoelproduktion-und-computergestuetzte-Mueckenerkennung/boxid/880428

 https://www.ots.at/presseaussendung/OTS_20171109_OTS0109/oesterreicherin-agnes-reiner-gewinnt-internationalen-wissenschaftswettbewerb-falling-walls-lab-in-berlin-bild

 https://science.apa.at/site/natur_und_technik/detail?key=SCI_20171109_SCI45051703639097454

 www.falling-walls.com

 https://www.facebook.com/FWLA2017/

 https://www.youtube.com/watch?v=r0PnyvGqdso