We focus on answering the following main research questions:

How do different factors influence structure, functionality and bioactivity within proteins as well as between proteins and other food components?

How do environmental factors influence the protein composition of crops and how can this knowledge be used to improve food security, food quality and food safety?

Why does the prevalence of food hypersensitivities, e.g., celiac disease or allergies, increase within the population?




Melanie Leitner joins our group as a scientific assistant. Welcome to our group!


Lisa Geißendörfer and Eleonora Tissen start their MSc theses on gluten-degrading dietary supplements and on gluten-free beers. Welcome to our group!

Shpresa Musa joins our group and will start her PhD thesis on "Acrylamide reduction in cereal products". Welcome to our group!

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Recent papers

Geisslitz S, Shewry P, Brouns F, America AHP, Caio GPI, Daly M, D'Amico S, De Giorgio R, Gilissen L, Grausgruber H, Huang X, Jonkers D, Keszthelyi D, Larré C, Masci S, Mills C, Møller MS, Sorrells ME, Svensson B, Zevallos V, Weegels PL (2021) Front Nutr 8: 667370 Wheat ATIs: characteristics and role in human disease. doi: 10.3389/fnut.2021.667370

Lacorn M, Dubois T, Weiss T, Zimmermann L, Schinabeck T-M, Loos-Theisen S, Scherf KA. 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

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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!