Chair of Food Chemistry

Welcome to the Henriette Schmidt-Burkhardt Chair of Food Chemistry!

Food chemistry aims to uncover the molecular composition of food. The goal is to understand how defined molecular structures influence the quality, safety and health effects of our food.

The study programme “Lebensmittelchemie” offers an interdisciplinary course with a focus on food chemistry, state-of-the-art analytical methods, molecular nutrition, microbiology, food technology and food law.

Recently published articles:

Mauser, A. et al. Influence of software settings on identification rate, quantification results, and reproducibility in profiling post-translational modifications by microflow liquid chromatography–ion mobility-quadrupole time-of-flight analysis using PEAKS software, doi: 10.1021/acs/jproteome.4c00207

Ohno, R. et al. Qualitative and quantitative profiling of fructose degradation products revealed the formation of thirteen reactive carbonyl compounds and higher reactivity compared to glucose, doi: 10.1021/acs.jafc.4c04314

Liu, J. et al. Regioselective analysis of heat-induced conformational changes of β-lactoglobulin by quantitative liquid chromatography-mass spectrometry analysis of chemical labeling kinetics, doi: 10.1016/j.foodchem.2024.140716

The Chair of Food Chemistry develops comprehensive analysis methods to uncover food fraud: