Special Food Chemistry

Welcome to the homepage of the Chair of Special Food Chemistry.

Amino acids are present in different forms in food - free, peptide-bound or in proteins. Amino acids can be chemically modified during food processing. We are interested in the chemical reactions underlying these processes and

• identify (new) reaction products in model studies.
• synthesize modified (oxidized, glycated, alkylated...) amino acids, peptides and proteins.
• develop methods for quantifying modified amino acids in food and in body fluids (e.g. blood plasma).

With these studies, we want to understand how the chemical modification of amino acids in food affects the quality of the food on the one hand and physiological processes in the body on the other.