Max Planck researchers work with partners in more than 120 countries. Here they write about their personal experiences and impressions. Jozefien Van de Velde from the Max Planck Institute for Plant ...

The economy, society and politics are the focus of work at the Max Planck Institute for the Study of Societies in Cologne. The Institute conducts advanced basic research aimed at developing an ...

In February, researchers from the Max Planck Institute for Metabolism Research in Cologne, Germany, published a new report in the journal Science that examined the effects of sugar consumption ...

Scientists from the Max Planck Institute for Plant Breeding Research in Cologne, working with Volker Lipka, Jan Dittgen, and Paul Schulze-Lefert, and in co-operation with colleagues from the ...

An international research team led by Dr. André Marques from the Max Planck Institute for Plant Breeding Research in Cologne, Prof. Dr. Christiane ...

A new study conducted by the Max Planck Institute for Demographic Research (MPIDR), the University of Cologne, GESIS and the Norwegian Institute of Public Health explores how an individual's ...

The Cologne-based scientists working with Jens Brüning, Director at the Max Planck Institute for Neurological Research and scientific coordinator of the Cologne Cluster of Excellence in Cellular ...

The Max Planck Institute for Plant Breeding Research in Cologne has removed the detailed description of 'intelligent design' from its website, following complaints from scientists that it was ...

Max Planck Institute for Plant Breeding Research. "Structure of wheat immune protein resolved -- important tool in the battle for food security." ScienceDaily. www.sciencedaily.com / releases ...

The Max Planck Institute for the Study of Societies in Cologne and the elite university Sciences Po in Paris, with its focus on the social sciences, are the cooperation partners involved in the Max ...

Scientists from the Max Planck Institute in Germany have developed a way to replicate the taste and texture of foie gras without force-feeding ducks or geese, using a key enzyme to restructure fat.