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 programme “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.
Recently published articles:
Heymich, M.-L. et al., Antioxidative, antifungal and additive activity of the antimicrobial peptides Leg1 and Leg 2 from chickpea, doi: 10.3390/foods10030585
Wenk, D. et al., Functionally selective activation of the dopamine receptor D2 is mirrored by the protein expression profiles, doi: 10.1038/s41598-021-83038-x
Heymich, M.-L. et al., Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens, doi: 10.1016/j.foodchem.2020.128917