Food chemistry aims to uncover the molecular composition of food. The goal is to understand how defined molecular structures influence the quality, safety and health effects of our food.
The study program “Lebensmittelchemie” offers an interdisciplinary course with a focus on food chemistry, state-of-the-art analytical methods, molecular nutrition, microbiology, food technology and food law.
News: Renate Wittern-Sterzel Award for Trailblazing Maternity Protection Laboratory at FAU
Dr. Sabrina Gensberger-Reigl and Dr. Hannah Zenker have been honored with the Renate Wittern-Sterzel Award by FAU for their pioneering in promoting equality and inclusion in research. At the Chair of Food Chemistry, the two scientists have established a maternity protection laboratory that enables pregnant and breastfeeding researchers to continue their experimental work safely without compromising their health or scientific ambitions.
Further Information: https://www.dies.fau.de/speakers/projekt-initiatorinnen-des-projekts-von-der-theorie-in-die-praxis-mutterschutzlabor-sichtbar-machen-und-chancengleichheit-staerken/
Recently published articles:
Müller L., et.al., Magnetic Water Cleaning of Estrogens via Tight yet Dynamic Binding to Nanoparticles, doi.org/10.1002/advs.77321
Beck E., et al. Comprehensive Peptide Profiling Reveals the Influence of Streptococcus Thermophilus, Lactobacillus Delbrueckii Subsp. bulgaricus, and Endogenous Milk Protease on the Hydrolysis of Milk Proteins During Early-Stage Lactic Acid Fermentation, doi.org/10.1002/cfch.70032
Gensberger-Reigl, S. et al. , Identification and Quantification of Gluconic, Metasaccharinic, Glyceric, Formic, and Acetic Acids as Novel Glucose Degradation Products in Peritoneal Dialysis Fluids, doi.org/10.1021/acsomega.6c02048
Schichtl, T.M. et al. Inhibition and promotion of heat-induced protein modifications in whey by vitamins: Quantitative profiling of 14 modifications at 29 beta-lactoglobulin binding sites, doi: 10.1021/acs.jafc.5c12551