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Chair of Food Chemistry
Institution
Section overview
Description
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 scientific work of the chair is done, under the aspect of food quality, to clarify structure/function and structure/dose relations of endogenous food flavour components on the one hand and to develop analytical methods for the characterisation and determination of quality-related minor components.
Activities
- Research
Parent institution
Coordinated projects
Involved in research projects
Contact
Chair of Food Chemistry
Lichtenbergstraße 4
85748 Garching
Bavaria
Germany
Phone: 089 - 289-13265
Fax: 089 - 289-14183
Email: peter.schieberle(@)lrz.tum.de
