Studierende bearbeiten in Projektteams Fragestellungen von Praxispartner:innen aus dem Agro-Food Bereich. Sie entwickeln wissenschaftlich fundierte, praxistaugliche Lösungsvorschläge und wenden dabei ihre im Studium sowie im Rahmen der Lehrveranstaltung erworbenen fachspezifischen, methodenspezifischen, sozialen und persönlichen Kompetenzen an.

This course will introduce the concept and different aspects of biodiversity. Effects of biodiversity on forest and agro-ecosystem goods and services, e.g. productivity and biogeochemical cycling, but also on stability of production systems against natural and anthropogenic disturbances will be addressed. Different management options for sustainable resource use will be studied.

The general theme of this course is the effect of environmental factors (such as light, temperature, relative humidity, CO2 concentrations, etc.) on plant physiology: water uptake and transport, transpiration, CO2 gas exchange of plants (photosynthesis, respiration), growth and C allocation, yield and production, stress physiology. Working with measurement data and Jupyter Notebooks is included.

This course is an introduction into forage cropping and grassland sciences. Topics include: extensive/intensive use, grassland evaluation, grassland maintenance and management using fertilization, grazing, cutting, etc. Relationships between site, vegetation composition and management will be explored.

This course focuses on grasslands globally and their respective properties. Spatial distribution, vegetation composition, soils, management and productivity as well as the impact of fire, invasion or over-exploitation will be discussed. The use of existing data sets will be one topic as well.

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