Studying Food Chemistry
Teaching in the field of food chemistry is carried out by 3 professors
- Food Chemistry, Prof. Henle
- Food science and articles of daily use, Prof.Simat
- Special food chemistry and food production, Prof. Speer
carried.
Therefore, information about the studies can mainly be found on the common subject page - see link below.
© Amac Garbe
Studying Food Chemistry
Food chemistry is one of the chemical disciplines with an extremely broad spectrum of topics. These include classical food chemistry, consumer goods, toxicology, microbiology, food technology and food law. Of course, this cannot be supported by a single professorship and therefore the range of courses is made available at a central location on our website.