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).
© TU Dresden
Food Chemistry at TU Dresden
Here you will find general information on the subject area.
More detailed information on research content and cooperation opportunities can be found on the websites of the individual professorships (see link boxes directly above).