Young Investigator Network

Welcome to the Young Investigator Network (YIN)

.

The Young Investigator Network (YIN) is the platform and democratic representation of interests for junior research group leaders and junior professors at the Karlsruhe Institut of Technology.

News

Visit the News Archive 2020 to learn what YIN members have recently achieved.

Science WalkYIN, KIT
YIN Day 2020 with Prof. Rebecca Harrington - a successful hybrid event

The two highlights of the day were a science walk through the Hardtwald and an invited talk by YIN alumna Rebecca Harrington, professor at the Ruhr University Bochum. During the walk, YIN members and alumni presented their research in short pitches. Between each station, there was plenty of open space for discussion and networking. The first ideas for joined projects have, thus, been born. Rebecca Harrington’s talk on “Using a-typical seismic signals to understand the earthquake problem” concluded the afternoon's online program. A-typical earthquakes occur in unusual depths in the fault zone or away from active plate boundaries.

Impressions
DFG-KodexDFG
YIN on the Project Advisory Board for the Implementation of the DFG Code of Conduct

The freedom of science is closely linked to responsibility and a commitment to scientific integrity and honesty. To this effect, the DFG has adopted a Code of Conduct with Guidelines for Safeguarding Good Research Practice. Universities and research institutions must implement these guidelines in order to qualify for further DFG funding. KIT now faces the task of adapting its statutes in terms of content and language by July 31, 2021. With Hartwig Anzt and Manuel Hinterstein, two YIN representatives monitor this change as part of the advisory board of the implementation project.

DFG Code of Conduct
Aroniabeeren als Stärkeersatzdoi.org/10.1016/j.foodres.2020.109232
Chokeberries as a high-fibre starch substitute in cereals

Fibre-rich substitute products could significantly reduce the starch content in breakfast cereals and, thus, contribute to a healthier end product. "In our pilot study in cooperation with the Max Rubner Institute in Karlsruhe, chokeberries have proven suitable as starch substitutes and are now being tested under real processing conditions," says Azad Emin, project leader at KIT. "Using the extrusion process, we can shape the press residue of the berries into crunchy cereals and add health-promoting ingredients without affecting the taste and stucture of the product. The results are published in the journal:

Food Research International

Veranstaltungen