References

• Asseng & Eichelsbacher (2024): Advancing Vertical Farming with Automation for Sustainable Food Production. Published in – Automatisierungstechnik

  This publication highlights the role of automation and robotics as key technologies for scaling vertical farming. TUM research is directly contributing to the development of fully automated systems, for example through the integration of sensor technology, AI and robot-assisted harvesting. Of particular relevance is the model-based optimisation of lighting strategies and climate control, which is already being implemented in TUM's pilot facilities. The study confirms TUM's strategic focus on resource-efficient, data-driven production systems in the context of global sustainability goals.

• Eichelsbacher et al. (2025): What Is the Limit of Vertical Farming Productivity? Published in: Food and Energy Security

  This meta-analysis shows that productivity in vertical farming depends heavily on the precise control of all growth factors. TUM research is doing pioneering work in this area by systematically investigating the limits of yield optimisation – for example, through controlled experiments on light intensity, CO₂, temperature and plant density. The results are directly transferable to the TUM test series with wheat and lettuce and help to define realistic potential for industrial applications. The study also provides a methodological basis for standardising productivity measurements.

• Bassu et al. (2025): Positive Impact of Hydroponics and Artificial Light on Yield and Quality of Wheat. Published in: Scientific Reports

  This study proves that indoor wheat grown under artificial light and hydroponic conditions can achieve not only higher yields but also improved baking properties. TUM research is directly involved here and shows how lighting strategies, nutrient supply and CO₂ concentration affect protein quality, the microbiome and secondary metabolites. Particularly relevant are the findings on gluten structure and its potential influence on tolerability – an aspect that strengthens TUM research at the interface of agricultural science and food chemistry.