Collection of Food Chemistry
Höppler Viscometer, 1956
The collection comprises about 100 measurement and distillation devices employed to determine food properties such as density and fat content, e.g. viscometers and pycnometers, some of which were constructed at the institute. Additionally, there are several display cases on food processing and packaging technology as well as about 250 preparations containing plant extracts, resins, fibres and salts.
Contact
Faculty of Chemistry and Food Chemistry, Chair of Food Chemistry
Neubau Chemische Institute, Bergstr.66
Dr. Anne Hellwig, Phone +49 351 463-32972
anne.hellwig@tu-dresden.de