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:
- Meltretter, Jasmin, et al. "Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk." Journal of Proteome Research 19.2 (2020): 805-818.
- Sommer, Thomas, et al. "Absorption, Biokinetics, and Metabolism of the Dopamine D2 Receptor Agonist Hordenine (N, N-Dimethyltyramine) after Beer Consumption in Humans." Journal of agricultural and food chemistry 68.7 (2020): 1998-2006.
- Dalabasmaz, Sevim, et al. "Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling." Journal of Proteomics 207 (2019): 103444.