HZB is member of the IGAFA initiative in Adlershof
What are the activities of IGAFA?
Since September 2020, the Helmholtz-Zentrum Berlin is again a member of IGAFA - the Initiative of Non-University Research Institutions in Adlershof. Prof. Dr. Jan Lüning, scientific director of the HZB, was elected to the association's board.
The tasks of IGAFA include the promotion of interdisciplinary cooperation, the promoting of scientific content through publications and events and the care of international guests in two meeting centers (see figure).
In addition, IGAFA sees itself as an interface between research and the public interested in science. For this reason, IGAFA participates, for example, in the Adlershof Dissertation Prize, the Long Night of Sciences, or supervises the Adlershof Ladies Network.
- Postdocs at HZB: Crucial for research, innovation and diversityAt HZB, 117 postdocs from 29 countries are employed. They play a crucial role in driving the main research activities, fostering creativity and innovation. To honor them, the Postdoc Appreciation Week was first organised in the USA in 2009 and has in the meantime become a regular event in Germany as well in the third week of September every year.
- Green hydrogen: MXenes shows talent as catalyst for oxygen evolutionThe MXene class of materials has many talents. An international team led by HZB chemist Michelle Browne has now demonstrated that MXenes, properly functionalised, are excellent catalysts for the oxygen evolution reaction in electrolytic water splitting. They are more stable and efficient than the best metal oxide catalysts currently available. The team is now extensively characterising these MXene catalysts for water splitting at the Berlin X-ray source BESSY II and Soleil Synchrotron in France.
- SpinMagIC: 'EPR on a chip' ensures quality of olive oil and beerThe first sign of spoilage in many food products is the formation of free radicals, which reduces the shelf-life and the overall quality of the food. Until now, the detection of these molecules has been very costly for the food companies. Researchers at HZB and the University of Stuttgart have developed a portable, small and inexpensive 'EPR on a chip' sensor that can detect free radicals even at very low concentrations. They are now working to set up a spin-off company, supported by the EXIST research transfer programme of the German Federal Ministry of Economics and Climate Protection. The EPRoC sensor will initially be used in the production of olive oil and beer to ensure the quality of these products.