Will lupins be the next superfood? The seeds of this globally widespread plant species are rich in protein and therefore a good source of plant-based nutrition. The food industry processes sweet lupins into flour, coffee, milk and meat substitutes. The situation is different with bitter lupins. They contain high levels of toxic alkaloids, which have so far been difficult and costly to remove. Researchers at Heinrich Heine University and Forschungszentrum Jülich are trying to extract the alkaloids and make them usable as by-products - for example in the chemical industry or in drug production. Dr. Thomas Classen (Heinrich Heine University) invites all interested parties to learn more about these fascinating plants and their potential applications in a lecture with plenty of illustrative material. Afterwards, there will be further opportunity for discussion over a caffeine-free lupin coffee.