On the initiative of the Chair of Food Chemistry, the so-called Children's Laboratory was established. With real food, which the children know from everyday life, they carry out real experiments and learn about different reactions. This way, interesting phenomena such as a glowing pudding or a "rainbow in red cabbage" can be observed and analyzed. The little scientists, of course, record their observations - just like the big ones. So there is a lot to learn and marvel at. Below you can find more information and the link to the registration form.

We propose that the term “ultra-processed food” (UPF) should no longer be used in scientific discourse on nutrition or in evaluating the impact of food processing on quality and nutrient content. Science must be objective, neutral, and verifiable. The NOVA classification and the term “ultra-processed food” do not meet these standards. Well-founded dietary recommendations require a differentiated analysis of nutrient composition and specific ingredients. Food and nutrition science must rely on evidence-based concepts and not be guided by popularized terminology.

"Creating knowledge and applying knowledge" - both aspects of research are implemented in food chemistry. A research project on the physiological effects of peptides is currently developing into a spin-off with the aim of implementing the knowledge gained in pet products. Current developments of the project are presented here.

In a project, which aims to provide a basis for the discussion on daily intake and physiological consequences of Maillard reaction products (MRP), we are collecting data on their concentrations in foods. This project is now supported by several international groups and food data can be accessed via the “read more” link. Our “old” database is for employees at: https://lemchem.file3.wcms.tu-dresden.de/ still available.