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Institute of Food Chemistry
Institution
Section overview
Activities
- Research
Parent institution
Coordinated projects
- Affinity enrichment of spores of Alicyclobacillus acidoterrestris, A. acidiphilus and A. herbarius from economically relevant juices and juice concentrates for quality control in routine operation
- Collaborative project: Analytical Tools for the Experimental Investigation of Food. Subproject 1
- Collaborative project: FENA - Efficient and market-oriented production of high-value fish fed additives on the basis of yeast and algae - subproject 5
- DemoNetErBo: Exemplary demonstration network for expanding and improving cultivation and utilization of peas and beans in Germany
- Determination of analytical and sensory quality criteria of selected fresh and frozen vegetables
- GlobE: HORTINLEA - Diversifying food systems: Learning and innovation in horticultural value chains to improve the livelihood situation in rural and urban regions in East Africa (Kenya, Ethiopia and Tanzania). Partner K
- Influence of feeding on the flavor and the sensory characteristics of salmon in different preparations
- Investigation of the microbial degradation of higher molecular cofffeemelanoidine
- LeguAN: Innovative and integrated value-added concepts for functional food and feed from grain legume crops local from cultivation to usage. Subproject 1: Optimized production and technological modification of functional ingredients from selected varieties of legumes
- Metabolomics-based provenance determination of asparagus (Asparagus officinalis) by NMR and LC-MS / MS using bioinformatic analysis method
- Pea Fibre 2.0 - Novel approches in increasing added value and for optimizing technological-functional and nutritive properties of fibre-rich by-products arising from processing procedures
- Purity control of marzipan using molecular biology methods
- Reduction of the allergenic content of wine treatment agent in the final wine by technological processing
Coordinated collaborative projects
Work package leader of collaborative projects
Involved in research projects
- Collaborative project: Development of innovative analytical methods for the detection of whey proteins and establishment of biomarkers as quality parameters of whey protein-enriched semi-hard cheese - subproject 1
- Development of methods for the determination of wheat fractions in Spelt products
- Evaluation of analytical and molecular methods for the differentiation of high quality Arriba cocoa and bulk cocoa (CCN51)
- Rapid DNA chip-based test for qualitative fish species differentiation
- Variety determination of hazelnuts by next-generation sequencing technologies and bioinformatics analysis
Contact
Institute of Food Chemistry
Martin-Luther-King-Platz 6
20146 Hamburg
Hamburg
Germany
Email: Fachbereich(@)chemie.uni-hamburg.de
