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).

learn more Food Chemistry at TU Dresden

Professorships

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Chair of food chemistry (Prof. T. Henle)
Professur für Lebensmittelkunde und Bedarfsgegenstände © Martin Eckardt
Professor­ship of Food Science and Food Contact Materials (Prof. T. Simat)
weisse Löcher © Anke Förster
Professor­ship for Special Food Chemistry and Food Production (Prof. M.Hellwig)
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Food Chemistry at TU Dresden

Here you will find general information on the subject area.

What is food chemistry?

Informations on studies

More detailed information on research content and cooperation opportunities can be found on the websites of the individual professorships (see link boxes directly above).