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Services and Research Transfer

We have at our disposal state-of-the-art food chemical analysis techniques and extensive know-how, especially with regard to the influence of technological processes on food quality. We are happy to contribute this know-how to the processing of practice-relevant questions. We offer the possibility to carry out contract analyses and consulting services in industrially relevant issues as well as cooperation within the framework of long-term research and development projects.

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Main Topics at a glance

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Services and Support

With our wide range of services we can help you to answer questions in a food-chemical context. In addition to classical methods, we have a range of modern instrumental methods at our disposal.

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Partner

The transfer of basic scientific findings to practical applications is often a major challenge. But the effort is worth it for both sides - researcher and research partner.

Equipment

Our equipment offers the possibility to work on modern instrumental food-chemical analyses as well as food-physical questions.

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Services and offers

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

Cooperations with a thematic reference to our Research topics
Project-related analysis of food ingredients
Advice on food processing issues
Amino acid analysis and analysis of protein derivatizations
Classical food analysis (Kjeldahl-N, fat content, water content)

Contact for: Prof. Dr. Th. Henle and Dr. U. Schwarzenbolz