Research at the Chair of Special Food Chemistry
At the Chair of Special Food Chemistry, we conduct research on the building blocks of life and food - particularly amino acids, peptides, and proteins. We are interested in the changes that take place during food processing and storage as well as during fermentation.
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Chemistry of amino acids
Food items are complex systems of uncountable individual substances that strongly differ in their chemical reactivity. The properties and transformations of these substances are the subject of food chemistry.
Their varying concentrations and reactivity in the many different foods that exist in the world create extraordinary complexity. This poses a great challenge for reaction chemistry, but is precisely what makes our subject so appealing.
At the Chair of Special Food Chemistry, we conduct research on the building blocks of life and food - particularly amino acids, peptides, and proteins. We are interested in the changes that take place during food processing and storage as well as during fermentation. To this end, we are constantly developing optimized synthesis and analytical methods for a range of free amino acids, peptides and proteins.
We try to contribute to the clarification of the following fundamental questions:
How can technological processes in food processing be better understood at the molecular level?
How do amino acid and protein changes influence the reaction processes observed in food?
How does the human body deal with altered food components?
Further reading: Research focuses