Introduction
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.
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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.