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:
Auditore, A. et al., In vitro reactivity of the glucose degradation product 3,4-dideoxyglucosone-3-ene (3,4-DGE) towards abundant components of the human blood circulatory system, doi: 10.3390/ijms23094557
Gensberger-Reigl, S. et al., Degradation and de novo formation of nine major glucose degradation products during storage of peritoneal dialysis fluids, doi: 10.1038/s41598-022-08123-1
Heymich, M.-L. et al., Stability and activity of the antimicrobial peptide Leg1 in solution and on meat and its optimized generation from chickpea storage protein, doi: 10.3390/foods10061192