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:
Börsig, A. et al., A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics, doi: 10.1016/j.foodchem.2022.135242
Magouz, O. et al., Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after gastrointestinal digestion, doi: 10.1016/j.ifset.2022.103266
Gensberger-Reigl, S. et al., Analysis of chlorate in chemical leavening agents used for bakery products by liquid chromatography-mass spectrometry, doi: 10.1021/acs.jafc.2c04627