We focus on answering the following main research questions:

How do different factors from farm to fork influence food structure, functionality and immunological activity?

How do genetic and environmental factors affect the protein composition of food crops?

Why does the prevalence of wheat-related disorders, e.g., celiac disease or allergies, increase within the population?



We are recruiting! Wir stellen ein!

Mitarbeiterin / Mitarbeiter (w/m/d) in der Verwaltung (Teilzeit 50%)

Wir freuen uns auf Ihre Bewerbung! Hier geht's zur Stellenausschreibung.


More news...


Recent papers

Brouns F, Geisslitz S, Guzman C, et al. Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? Nutrition Bulletin 2022; in press. doi: 10.1111/nbu.12551

Lacorn M, Dubois T, Weiss T, et al. Determination of gliadin as a measure of gluten in food by R5 sandwich ELISA RIDASCREEN® Gliadin matrix extension: Collaborative study 2012.01. Journal of AOAC International 2021; in press. doi: 10.1093/jaoacint/qsab148

More papers...


Interested in studying Food Chemistry?

Do you want to know how foods are composed and how they react during, e.g., heating?

Do you want to ensure our foods are safe to consume?

Do you like doing analytical experiments in the laboratory?

Then studying Food Chemistry is the right choice for you!