Team Molecular Food Chemistry and Food Development

Both our research topics and our staff are interdisciplinary and come from a wide range of professional backgrounds: (food) chemistry, biology, nutritional sciences and food technology.
Together we explore bioactive food ingredients from their occurrence in raw materials, extraction and analytical characterisation to their bioavailability and bioactivity in in vitro test systems. We also develop our own high-quality and safe foods for our future that are rich in secondary plant compounds and have health-promoting effects. In this process, we focus on sustainability and test the use of side streams as potential raw materials.