The food industry is increasingly focusing on sustainable products. Proteins from green biomass are a promising option, as a research team involving the MLZ has discovered. These can be used, for example, as stabilisers in emulsions, such as in plant-based alternatives to yogurt, milk, ice cream, or cheese.

In the future, liquid molten salts could contribute to more efficient, climate-friendly energy generation. At FRM II, PhD student Liliana Quintero Zambrano is researching the use of liquid salt as a cooling and heat transfer medium in new reactor designs. The project is funded by TÜV NORD.

Rising sea temperatures are causing coral reefs around the world to bleach. For the first time, a research team at the Research Neutron Source Heinz Maier-Leibnitz (FRM II) at the Technical University of Munich (TUM) has investigated the biological processes behind coral bleaching directly in living corals. With the help of neutrons, they were able to visualise structural changes during the bleaching process.