The TU Dresden was the first university in Germany (and worldwide) to offer a degree in food chemistry. At the end of the 19th century, the subject developed into an independent scientific discipline. Against the background of the "Food Law" enacted in 1879, training as a "state-certified food chemist" began at the TH Dresden in 1894. The department of food chemistry at today's TU Dresden is one of the largest institutes of its kind in Germany and a unique feature of "Dresden Chemistry".

Food chemists often understand themselves as specialized analytical chemists. By focusing on nutritional and environmental matter, we are in deed experts in sanitary consumer protection and food safety. But from a scientific point of view, food chemistry is much more. Everything is chemistry - or in other words, everything related to food and nutrition science is based on food chemistry.

The subject of food chemistry is represented at the Technical University of Dresden by the C4 professorship for food chemistry (Prof. Dr. Thomas Henle) and the two C3 professorships for special food chemistry and food production (Prof. Dr. Michael Hellwig) as well as food science and articles of daily use (Prof. Dr. Thomas Simat). Information on research topics, teaching activities and opportunities for scientific cooperation can be found on the website of the respective professorship.