The new podcast series "Food Facts - TUD's food chemistry podcast" [in German language] starts today on 24 January 2024. In it, food chemist Prof Thomas Henle talks to presenter Peer Kittel and student Jule about current scientific issues relating to food and nutrition. In the first episode, the trio discuss the topic of "food labelling". From now on, the podcast will be published on the 24th of every month on the TUD Food Chemistry homepage and wherever podcasts are available.

From A for apple to Z for zymology - in his new podcast "Food Facts", Thomas Henle wants to clarify the facts about chemistry in food, dispel myths, debunk fake news and perhaps also give a personal tip or two. The makers of "Food Facts" are focussing on a relaxed conversational atmosphere in order to present complex scientific topics in an understandable and entertaining way.

The professor of food chemistry came up with the idea after repeatedly having been asked in TV, radio and newspaper interviews: "What can you actually still eat today?" With "Food Facts", Thomas Henle now wants to create a scientific counterpart to the numerous "nutrition podcasts" on the market, most of which do not deal with the topic of food and chemistry in a profound way and are therefore often more unsettling than scientifically informative. He is supported by presenter Peer Kittel, Executive Manager of the School of Science of Dresden University of Technology, and student Jule Wäntig as an interested questioner. Nicole Gierig, Public Relations Officer, is responsible for editing and production.

© Nicole Gierig

In the opening episode, the trio explore the jungle of food labelling and talk about terms such as nutritional values, nutriscore, allergens and additives. The food chemist Henle explains what this information means, when and where it must be labelled and whether it is always scientifically correct. Future episodes promise equally exciting insights: the topics "best-before date" and "additives" are already on the agenda.

"Food Facts" will be published monthly on the 24th and is available (almost) wherever you can get podcasts.

Listeners are welcome to send feedback, questions and topic suggestions to the e-mail address .

All information about "Food Facts - The Food Chemistry Podcast" and additional reading recommendations can be found at:
https://tu-dresden.de/mn/chemie/lc/aktuelles/podcast-food-facts

Also available on Spotify, Castbox and Apple Podcasts.

Media inquiries to:
Prof. Thomas Henle
TUD Dresden University of Technology
Tel. +49 351 463-34647
Email: