of Food Chemistry (FC)
The academic staff of the Institute of Food Chemistry currently comprises two tenured professor, each of them heading a research group with broad expertise in different fields from natural product analysis, bioactive food ingredients, flavor research, mycotoxins, LC-MS/MS, and CD spectroscopy. Two research associates perform their own research projects.
More than 15 PhD students are involved in the research program, most of them supported by fellowships coming from different research foundations, or from industry. Some of them are teaching assistants in different lab courses open for food chemistry as well as biotechnology students.
Two secretaries, lab technicians with different skills, electronics experts, and a software specialist join the team. The mechanic workshop, glass blowers and general service facilities are used together with the other institutes.
of Biochemistry (BC)