Just published:

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

"Quantification of reactive carbonyl compounds in icodextrin-based peritoneal dialysis fluids by combined UHPLC-DAD and -MS/MS detection"Journal of Pharmaceutical and Biomedical Analysis, DOI: 10.1016/j.jpba.2015.10.022

Quo vadis 2014 - a position paper from the Lebensmittelchemische Gesellschaft

Food chemistry at the "Lange Nacht der Wissenschaften" 2015

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
Schuhstraße 19
91052 Erlangen
Tel.:  +49-(0)9131-85-24112
Fax.:  +49-(0)9131-85-22587