Research at the Chair of Food Chemistry

Our goal is the fundamental understanding of the relationships between the structures of process induced food ingredients and their molecular interactions in food as well as in the human body. Building on this, we conduct translational and application-oriented research and development projects to find ways to translate basic knowledge into practical applications and new products.

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Insight into our Research Areas

Research Focuses

Current focuses of the basic and application-oriented research work are natural nanostructures in food, structure and effect of process induced ("secondary") food ingredients as well as food chemical reactions under high pressure.

Current Projects

Information about current projects of the chair can be found in the research information system of the TU Dresden (German language). The link below will take you there.

Das Foto zeigt einen Laptop-Monitor, auf welchem die Webseite des Forschungsinformationssystems zu sehen ist.

Publications and Research Reports

Here you will find the current publication list of the professorship and selected reports on completed research projects.

Research Guideline

Five theses on our scientific self-image

Everything is chemistry: Chemistry is the basis of all molecular sciences.
Food chemistry creates the molecular basis for understanding food in its entirety and its interaction with the human body.
Food is a biological system. "Nothing in biology makes sense, except in the light of evolution" (T. Dobzhansky, 1973).
Food chemistry is science at the interfaces to biology, medicine and engineering.
Nutrition, environment and health: Food chemistry will make significant contributions to overcoming these global challenges.