Chair of Food Chemistry

Main subjects at a glance

The Chair of Food Chemistry is headed by Prof. Dr. Thomas Henle. The working group consists of about 25 employees and about 20 diploma students per year. The professorship is responsible for most of the courses in food chemistry.

Research

The overall aim of the research work of the Chair of Food Chemistry is to understand the interactions between the structures of food constituents and the resulting molecular interactions in food and in the human body.

Services and Research transfer

The Chair of Food Chemistry offers various services and contract analyses. Here you will find a first overview of possibilities and contact persons.

General information about the professorship

Our goal is to understand the relationships between the structures of food
ingredients and the resulting molecular interactions in food and in the
human body. The focus of our basic research is currently on natural
nanostructures in food, processing induced ("secondary") food ingredients
and food chemical reactions under high pressure. In translational and
application-oriented research and development projects, we work together
with industrial companies to find ways of translating basic knowledge into
practical applications and new products.