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Pharmazeutical Institute - Department of Pharmacology, Clinical Pharmacy and Toxicology (Institution)
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Chair of Food Chemistry and Molecular Sensory Science (Institution)
The main targets of the chair are the screening, identification, and quantitative analysis of sensory active and bioactive natural products in food products and plant materials, their metabolism, as well as the fundamental understanding of structure/activity relationships.
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Department Internal Medicine IV - Endocrinology and Diabetology, Angiology, Nephrology and Clinical Chemistry (Institution)
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Chair of Food Chemistry (Institution)
The quality of food depends on the structure and the amount of constituents increasing or decreasing its nutritional or sensory value, the safety of food depends on nutritional and toxicological relevant components. Modern technologies in raw material production on the one hand and industrial processing on the other hand may induce signifcant alterations of these constituents. The present...
