Lebensmittelchemie © TUD_LC

Food Chemistry at TU Dresden

In 1894, for the first time in Germany, it was possible to study "food chemistry" at the Dresden Technical University. Today, food chemistry at the TU Dresden is one of the largest university locations in the field, with around 350 students and around 40 graduates a year. Food Chemistry is one of the most diverse chemical disciplines, combining the basics of all chemical sub-areas into an independent science. In addition, the subject deals with interdisciplinary issues such as links to medicine, physics, biology and engineering like hardly any other subject.
The department is represented at the TU Dresden by 3 professorships (1 C4/W3 and 2 C3/W2).

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Das Foto zeigt eine Mauer an welcher der Schriftzug " Technische Universität" angebracht ist. Das Wort "Universität" ist von Efeu überwachsen. © TU Dresden