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Just published:

"Fat/carbohydrate ratio but not energy density determines snack food intake and activates brain reward areas", Scientifc Reports 5:10041, DOI: 10.1038/srep10041

"Qualitative profiling of polyglucose degradation products in peritoneal dialysis fluids"Analytical Chemistry, DOI: 10.1021/acs/analchem.5b00665

"Virtual screening of a milk peptide database for the identification of food-derived antimicrobial peptides" Molecular Nutrition & Food Research DOI: 10.1002/mnfr.201500182


Food Chemistry in science and career - a position paper from the Lebensmittelchemische Gesellschaft

Newspaper reports about the study of food chemistry in Erlangen
    -    Report 1
    -    Report 2

The aim of food chemistry is to gain insight into the molecular composition of foods and to identify their biofunctional, physiological and technological properties. Thereto, bioanalytical and instrumental methods as well as biochemical and cytological procedures are used. The combination of food chemistry with pharmaceutical technology and medicinal chemistry builds a molecular bridge between the departments of medicine, of natural science and of technical science at the university of Erlangen-Nuremberg.

Henriette Schmidt-Burkhardt Chair of Food Chemistry
Department of Chemistry and Pharmacy
Emil-Fischer-Center
Schuhstraße 19
91052 Erlangen
Germany
Tel.:  +49-(0)9131-85-24112
Fax.:  +49-(0)9131-85-22587
monika.pischetsrieder@fau.de