Welcome to the Henriette Schmidt-Burkhardt Chair of Food Chemistry!
Prof. Dr. Monika Pischetsrieder
Chair of Food Chemistry (Henriette Schmidt-Burkhardt Chair)
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Section
Food Chemistry
Research areas
Bioactive compounds: Bioanalytics
Untargeted protein profiling of foods by microLC coupled high resolution mass spectrometry (timsTOF Pro microLC-MS/MS)
Food profiling for authencity control
Food profiling for quality control
Targeted food analysis by UHPLC-/microLC QTRAP MS/MS
Bioactive compounds: Compound discovery
Neurotrition – Neuroactive food components
Bioactive peptides in food
Bioactive compounds: Mechanisms and targets
Neurotrion – Interaction of food and brain function
Bioactivity of peptides in food
Cellular proteomics
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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 program “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.
News: Renate Wittern-Sterzel Award for Trailblazing Maternity Protection Laboratory at FAU
Dr. Sabrina Gensberger-Reigl and Dr. Hannah Zenker have been honored with the Renate Wittern-Sterzel Award by FAU for their pioneering in promoting equality and inclusion in research. At the Chair of Food Chemistry, the two scientists have established a maternity protection laboratory that enables pregnant and breastfeeding researchers to continue their experimental work safely without compromising their health or scientific ambitions.
Further Information: https://www.dies.fau.de/speakers/projekt-initiatorinnen-des-projekts-von-der-theorie-in-die-praxis-mutterschutzlabor-sichtbar-machen-und-chancengleichheit-staerken/
Recently published articles:
Schichtl, T.M. et al. Inhibition and promotion of heat-induced protein modifications in whey by vitamins: Quantitative profiling of 14 modifications at 29 beta-lactoglobulin binding sites, doi: 10.1021/acs.jafc.5c12551
Gardill, E. et al. Comprehensive analysis of peptide profiles in pasteurized milk: seven key peptides as biomarkers for storage-dependent proteolysis, doi: 10.1016/j.foodchem.2025.147280
Schichtl, T.M. et al. Pyridoxamine promotes heat-induced protein modifications in whey as evaluated by structure- and binding site-specific profiling using high-performance liquid chromatography-tandem mass spectrometry in scheduled multiple reaction mode, doi: 10.1016/j.foodchem.2025.146107
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Antje Basedow
Chair of Food Chemistry (Henriette Schmidt-Burkhardt Chair)
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Kornelia Uremovic-Demar
Chair of Food Chemistry (Henriette Schmidt-Burkhardt Chair)
Administrative staff