Kulmbach City Talks (Kulmbacher Stadtgespräche)
City Talks go Kulmbach: The successful format of the (Bayreuth) City Talks are now also held at the location of our newest faculty. Speakers provide insights into exciting and current topics. The talks are open to all interested parties without registration – admission is free.
The University of Bayreuth would like to strengthen the connection between the city and the university or the Faculty of Life Sciences: Food, Nutrition and Health. Therefore, the series of events is aimed at all citizens of Kulmbach and the surrounding area. You can look forward to informative and exciting lectures and discussions!
The lectures are organized by the University of Bayreuth in cooperation with the University Association of Bayreuth e. V.
Kulmbach City Talks: Upcoming events
10. November 2026, 6:00 p.m.: “Our Gut Eats With Us—How Can Diet Benefit the Microbiome?”
Speakers: Laura Haupenthal and Annelie Fürbringer (B.Sc. students in Food and Health Sciences), University of Bayreuth
15. December 2026, 6:00 p.m.: “50 Years of the Nestlé Boycott: Historical Context and Current Relevance”
Speaker: Prof. Tim Dorlach, Assistant Professorship in Global Food and Health Policy, School of Life Sciences: Food, Nutrition, and Health, University of Bayreuth
19. January 2027, 6:00 p.m.: Information Session Hosted by the University of Bayreuth and the Bayreuth State Building Authority: “What’s Being Built on the Kulmbach Campus—Information on the Faculty and the New Building”
Information Session Hosted by the University of Bayreuth and the Bayreuth State Building Authority: “What’s Being Built on the Kulmbach Campus—Information on the Faculty and the New Building”
Location: “Alte Spinnerei,” Hans-Hacker-Straße 10, 1st floor, room 147.1, in 95326 Kulmbach (entrance at the bus station, in front of the “Turbine”). Admission is free, registration is not required.
Past highlights
30. June 2026, 6:00 p.m.: Vegan beer or non-alcoholic bratwurst? Innovation and tradition in food law.
Speaker: Dr. Tilman Reinhardt, Chair of Food Law, University of Bayreuth
Food is not just nourishment; it also represents tradition, identity, and enjoyment. Legal regulations play an important role in this context. The Bavarian Purity Law has shaped our perception of beer for over 500 years.
But what questions must food law address in times of rapid technological and social change? Who decides which innovations we accept on our plates?
This lecture explores current issues and controversies in food law and shows how laws help shape the future of our diet.
09. June 2026, 6:00 p.m.: Microbes Instead of Livestock – Food from the Bioreactor
Speaker: Professor Gerald Lackner, Chair of Microbial Biochemistry, University of Bayreuth
Food from a bioreactor—isn’t that unnatural? Unhealthy? Genetic engineering by the back door? Or is it actually a key technology for the food system of tomorrow?
Today, fermentation means much more than just beer, yogurt, or sauerkraut. With the help of microorganisms, proteins, fats, flavors, and other food components can be produced in a bioreactor.
In this City Talk, we’ll explore what lies behind biomass fermentation and precision fermentation—and why more and more companies worldwide are turning to microorganisms as producers.
12. May 2026, 6:00 p.m.: Fuel for the Muscles: Focus on Protein
Speakers: Prof. Janin Henkel-Oberländer, Chair of Nutritional Biochemistry, University of Bayreuth, and Prof. Frank Suhr, Chair of Molecular Muscle and Sports Physiology, University of Bayreuth
A balanced diet and regular physical activity contribute to a healthy lifestyle. To build muscle, you need not only exercise but also the building blocks from food. High-protein products, such as protein shakes, in particular, lead us to believe that they provide our bodies with an optimal supply of protein. But how much dietary protein do we actually need, which foods provide it, when should we consume it, and how much at a time is even reasonable? These and other questions on the topics of nutrition and exercise will be answered in the Kulmbach City Talks lecture by Prof. Dr. Janin Henkel-Oberländer and Prof. Dr. Frank Suhr.
Location: “Alte Spinnerei,” Hans-Hacker-Straße 10, 1st floor, room 147.1, in 95326 Kulmbach (entrance at the bus station, in front of the “Turbine”). Admission is free, registration is not required.
20. January 2026, 6:00 p.m.: “Gene editing on everyone's lips?”
Speaker: Professor Dr. Corina Vlot-Schuster, Chair of Crop Genetics, Faculty of Life Sciences: Food, Nutrition, and Health, University of Bayreuth
The world is changing: with changing climatic conditions, we are facing growing challenges in securing our food supply. One possible solution is gene editing, which enables targeted changes to the genetic makeup of crops and is set to be permitted in the EU from 2028. But what is gene editing and how does it affect our food system? And what do they mean for us as consumers? Find out more and join the discussion at the town hall meeting on “Gene editing and how it affects food production.”
Location: “Alte Spinnerei,” Hans-Hacker-Straße 10, 1st floor, room 147.1, in 95326 Kulmbach (entrance at the bus station, in front of the “Turbine”). Admission is free, registration is not required.
09. December 2025, 6:00 p.m.: “Who owns food? – Paths to food democracy in times of global crisis”
panel discussion
Moderator: Prof. Dr. Tina Bartelmeß, Junior Professor of Food Sociology at the University of Bayreuth
Discussing on the podium:
Prof. Dr. Nils Grosche from the Chair of Law and Economics of Health and Risk Regulation at the University of Bayreuth, Maximilian Lösch-Berrsche from the Government of Upper Franconia, Department 62 – Rural and Domestic Economy, Nutrition; Heimatagentur, Steffen Schelle, Head of Housekeeping and Kitchen Management at the Caritas St. Martin Nursing Home in Bayreuth, and Julia Marx, Organic Value Chain Manager and representative of the Food Council Upper Franconia e.V.
Against the backdrop of global crises, rising food prices, and increasing social inequality, this discussion focuses on the pressing question of who decides about our food and its distribution, and how democratic structures within the food system can be strengthened. The panel will explore which political, economic, and social measures are needed to make food systems fairer, more sustainable, and fit for the future.
All interested visitors are warmly invited to join the discussion and share their perspectives.
11. November 2025, 6:00 p.m.: “Why healthy eating is so hard for us”
Speaker: Prof. Dr. Peter von Philipsborn, Chair of Public Health Nutrition, Faculty of Life Sciences: Food, Nutrition, and Health, University of Bayreuth
Eating healthier is one of the most common New Year's resolutions. In fact, most people want to eat healthily. And eating healthily is not difficult—in theory: lots of fruit and vegetables, whole grains, legumes, and nuts, and only moderate amounts of sweets, soft drinks, and fast food. We learned this in kindergarten. And yet, most people find it difficult to put these good intentions into practice. In his lecture, physician and nutrition researcher Prof. Dr. med. Peter von Philipsborn explains why this is the case—and what can make healthier eating easier.
More information on Prof. Peter von Philipsborn's areas of expertise: https://www.phn.uni-bayreuth.de/de/index.html
08. July 2025, 6:00 p.m.: “Intestine and liver - a strong team for our health”
Speaker: Prof. Janin Henkel-Oberländer, Professorship for Biochemistry of Nutrition, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
03. June 2025, 6:00 p.m.: “Should we worry about our food?”
Panel discussion on food security and diversity
06. May 2025, 6:00 p.m.: "Skeletal muscles - more than just movement: Their role in keeping us healthy"
Speaker: Prof. Frank Suhr, Chair of Molecular Sports Physiology, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
21. January, 6:00 p.m.: Food Innovations: Tradition and transformation - an opportunity for the region
Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
10. December, 6:00 p.m.: Everything organic? What is sustainable food?
Discussion panel
Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
12. November, 6:00 p.m.: Healthy food architectures and constitutional law
Speaker: Dr. Nils Grosche, Chair of Law and Economics of Health and Risk Regulation, University of Bayreuth
09 July, 2024, 6:30 p.m.: "Small creatures with a big impact: Microbes as a blessing
Speaker: Prof. Dr. Gerald Lackner (Chair of Biochemistry of Microorganisms) at the Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
04 June, 2024, 6:30 pm: "Healthy eating by law: What we can learn from Chile"
Speaker: Prof. Tim Dorlach (Junior Professor for Global Nutrition and Health Policy) at the Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
07 May, 2024, 6:30 p.m.: "AI - Saving lives with data"
Speaker: Prof. Aldo Faisal (Professor of Digital Health with a focus on Data Science) at the Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
16 January, 2024: "Food poverty - this year and here?"
Speaker: Prof. Dr. Tina Bartlemeß (Sociology of Nutrition) at the Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
28 November, 2023: "What is healthy? Answers (and new questions) from the perspective of bio- and food analysis"
Speaker: Prof. Andreas Römpp (Food and Bioanalytics) at the Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
The media - especially social media - is full of tips on how we should eat in order to live healthily. Just as often, there are warnings about certain foods or ingredients. This lecture will shed light on the origins and the (supposed) scientific basis of some of these "recommendations". In addition, current developments in the field of (food) analysis will be presented and their possibilities - but also limitations - discussed. Current and previous projects of the Chair of Bioanalytics and Food Analysis at the University of Bayreuth, such as the European joint project WATSON for the prevention of food fraud, and activities at the German Center for Infection Research will serve as examples.
More about Prof. Römpp's field of research: https://www.bioanalytik.uni-bayreuth.de/de/
11 July, 2023: "What is organic? How do plants actually protect themselves from disease?
Speaker: Prof. Dr. Corina Vlot-Schuster, Chair of Crop Genetics at the Faculty VII of Life Sciences: Food, Nutrition and Health, University of Bayreuth"
About the presentation: Germany has set itself the goal of using 20-30% of its agricultural land for organic cultivation by 2030. With currently ~10% of arable land in the organic sector, there is still much to be done to reach this goal while safeguarding the interests of producers and consumers. Selected research will be presented on how plants protect themselves from infections and how such mechanisms could be used for organic crop protection. The Chair of Crop Genetics investigates the molecular mechanisms of plant immunity with a focus on plant scents that are released during infection, can 'warn' neighboring plants of infection and thus contribute to their protection. More about the Department of Crop Genetics: https://www.genetik-nutzpflanzen.uni-bayreuth.de/de/
The lecture is part of the TAO theme year "Health". With this event, the four Upper Franconian universities of the TechnologieAllianzOberfranken (TAO) in Bamberg, Bayreuth, Coburg and Hof want to bring together relevant health experts, scientists and business representatives to address the most important topics of modern health care. Read more: https://www.tao-oberfranken.de/themenjahr-2023-gesundheit.
13th June 2023: "Colorful is Healthy - Today's Vegetables and Tomorrow's Alternatives".
Speaker: Prof. Dr. Susanne Baldermann, Professor of Food Metabolome at the Faculty VII of Life Sciences, University of Bayreuth
More than 80% of the population consumes fewer vegetables than recommended, yet vegetables are an excellent source of vitamins, minerals and health-promoting phytochemicals. Plant foods reduce the risk of several non-communicable diseases such as diabetes and cardiovascular disease. Selected research will be used to present what phytochemicals are, how they work, and how their levels can be increased in plants and plant foods. The Chair of Food Metabolome explores the complex, dynamic changes in ingredient profiles and adaptation mechanisms, for example, in relation to changing environmental conditions and production systems along the food supply chain (from A for cultivation to Z for preparation). More about the speaker: https://www.ubtaktuell.uni-bayreuth.de/susanne-baldermann
The lecture is part of the TAO theme year "Health". The four Upper Franconian universities of the TechnologieAllianzOberfranken (TAO) in Bamberg, Bayreuth, Coburg and Hof want to use it to bring together relevant health experts, scientists and business representatives to address the most important issues in modern healthcare. Read more: https://www.tao-oberfranken.de/themenjahr-2023-gesundheit.
2nd May 2023: ""Healthy eating - can't it be simpler?" Tips from psychology for healthy eating in everyday life
Speaker: Prof. Dr. Laura König - Junior Professor for Public Health Nutrition at the Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth
Eating healthy is often only proverbially "on everyone's lips": Every year, millions of Germans resolve to finally eat healthier on January 1, only to reach for pizza, hamburgers and chocolate again a few weeks later. A healthy diet is often difficult for us, as psychologist and junior professor Laura König knows. But she also knows that it doesn't always have to be so difficult! In this lecture as part of the Kulmbach City Talks, she shares insights from psychological research on eating behavior that can be used to quickly and easily eat healthier in everyday life.
At the Junior Professorship of Public Health Nutrition in Kulmbach, she studies a wide range of determinants of eating behavior and tests interventions to promote healthy lifestyles in different settings
24th January 2023, 7 p.m: "Run', Kulmbach, run' - how physical activity can positively influence our health"
Speaker: Prof. Dr. Frank Suhr - Molecular Sports Physiology, University of Bayreuth
About two thirds of EU adults achieve insufficient levels of daily physical activity. This inactive lifestyle has health consequences and promotes the development and manifestation of non-communicable diseases such as diabetes mellitus type 2, obesity, cancer or cardiovascular problems. In the lecture, Mr. Suhr will present selected examples of these relationships, explain biological-physiological mechanisms of action, and demonstrate positive consequences of physical activity.
The Chair of Molecular Exercise Physiology is engaged in the elucidation of molecular mechanisms induced by physical activity that can positively influence health maintenance.
27th September 2022: "Good fats, bad fats – the influence of dietary lipids on our health"
Speaker: Prof. Dr. Janin Henkel-Oberländer, Professor for Nutritional Biochemistry, University of Bayreuth
More and more people are overweight and thus have an increased risk of suffering from cardiovascular diseases such as atherosclerosis and metabolic diseases such as type 2 diabetes. But what actually happens to our food in the body and how does our diet influence our health? These biochemical and physiological processes will be explained in an understandable way in the lecture. One focus is the consumption of dietary lipids - i.e. saturated and unsaturated fatty acids as well as cholesterol - and their influence on our liver health. The lecturer will also present other research foci of her chair.
4th July 2022: "Why don't we eat insects? About law, reason, an demotion when eating".
Speaker: Prof. Dr. Kai Purnhagen,Professor for Food Law, University of Bayreuth
We want to eat sustainably without knowing what sustainability actually is. We also don't want to pay a lot to eat more sustainably. And we want to have a wide variety of food available around the clock. To ensure all this, the United Nations assumes that we need to drastically change the way we live and produce. Food innovation is one way to help us do this. But we find it difficult to accept "novel food" made from genetically modified organisms (GMOs) or insects. This is also reflected in the law, which sets particularly high hurdles for such innovations. Find out why this is so and whether it makes sense in this city talk, the first time in Kulmbach.