Food chemistry - more than mere analytics...

Nutrition and health, authenticity and quality of food, food and nutritional risks, ensurance of the world demand for food - all topics directly related to food chemistry. The research work in food chemistry at the TU Dresden deals with molecular basics as well as with application and product development. Information on the respective research profiles can be found on the pages of the individual professorships.

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Research areas of food chemistry at TU Dresden

Chair of food chemistry (Prof. T. Henle)

The professorship investigates relationships between the structures of food ingredients and the resulting molecular interactions in food and in the human body. Current research focuses on processing induced ("secondary") food ingredients, natural nanostructures in food, and food chemical reactions under high pressure.

Professur für Lebensmittelkunde und Bedarfsgegenstände

Professorship of Food Science and Articles of Daily Use (Prof. T. Simat)

Main research areas: Food contact materials, sensory analysis, biotests

Professorship for Special Food Chemistry and Food Production (Prof. K. Speer)

Main research areas: Honey authentication, analysis of phenolic carboxylic acids and flavonoids in honey, investigations of the lipid fraction of coffee, analytical methods for the determination of organic contaminants, residue analysis of foodstuffs and their food law assessment.

Das Foto zeigt eine Frau mit weißem Laborkittel in einem Labor. In der Hand hält sie ein Glasgefäß mit einer roten Flüssigkeit, welches sie intensiv betrachtet.

Food Chemistry - Food Science

Food and human nutrition are always issues of the future. In this context, based on the individual focuses of the 3 professors in the field, research is carried out on current topics that address future challenges. Always on the basis of scientific investigations, we conduct research on structure-activity relationships, demand conditions, authenticity of food and residue analysis. The presentation of the various research activities can be found on the individual websites of the professors.

Research at the Chair of Food Chemistry

Research at Professorship of Food Science and Articles of Daily Use

Research at the Professorship for Special Food Chemistry and Food Production