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:
Zenk, N. et al. Comprehensive species- and processing-specific peptide profiling of pasteurized, extended shelf-life and ultra-high temperature milk from cow, goat, sheep, buffalo, and mare, doi: 10.1016/j.foodchem.2023.137973
Dalabasmaz, S., et al. Identification of potential bioactive peptides in sheep milk kefir through peptidomic analysis at different fermentation times, doi: 10.3390/foods12152974
Li, Y., et al. The beer component hordenine inhibits alcohol addiction-associated behaviours in mice, doi: 10.1111/adb.13305