Chair of Food Chemistry

Welcome to the Henriette Schmidt-Burkhardt Chair of Food Chemistry!

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/