If you are interested in our research, we offer you an opportunity to join our research seminars. Please register with us in advance.
Research seminar in food chemistry
Chair of Food Chemistry and Molecular Sensory Science
Chair of Analytical Food Chemistry
Biotechnology of Natural Products
Leibniz-Institute for Food systems biology at the Technical University of Munich
Funded by the Graduate Center Weihenstephan
When: In winter semester 2018/2019 normally every Monday, from 5:00 to 6:00 p.m.
Where: Campus Weihenstephan Freising; lecture hall HS24
If you are not a member of the Chair of Food Chemistry and Molecular Sensory Science nor of the Leibniz-LSB@TUM please register via: corinna.dawidtum.REMOVE-THIS.de
The event offers Phd students, postdocs, postdoctoral fellows and postgraduates of the working groups of the Chair of Food Chemistry and Molecular Sensory Science and of theLeibniz-LSB@TUM a platform to present their results in the form of lectures. It also provides the opportunity to learn about the broad spectrum of current research in food chemistry here at Weihenstephan Campus - from molecular sensory to toxicological aspects.
The mutual knowledge of the areas of work and interests and the stimulating and uncomplicated atmosphere should foster discussions and cooperations between the various working groups and thus strengthen the interaction of the food-chemical-oriented working groups in the location.
In addition, at least once per semester external speakers from research or industry give an exciting overview about research and developments within different food-chemical topics.
|15.10.2018||TUM Hofmann||C. Hofstetter||Development of methods for unified flavor quantitation|
|22.10.2018||AK Schwab||E. Rohmer||Breeding of hypoallergenic apples|
|29.10.2018||TUM Hofmann||L. Brehm||Novel taste enhancers in Maillard reaction systems|
|05.11.2018||TUM Hofmann||A. Kraus||Decoding olfactory perception|
|12.11.2018||LSB Hofmann||K. Scherf||Lecture of her habilitation: Hypersensitivities towards cereal proteins – analytical, biochemical and immunological aspects|
|19.11.2018||LSB Hofmann||S. Lang||Characterization of key aroma compounds in raspberries and their behavior during fruit foam drying|
|26.11.2018||AK Schwab||J. Rüdiger||Improving the production of aroma glucosides|
|03.12.2018||LSB Hofmann||A. Böswetter||Studies on the aroma of gluten-free breads in comparison to wheat bread|
|10.12.2018||TUM Hofmann||T. Duggan||Characterization of off-taste compounds in dietary fibers|
|Mi 14:00 Uhr / 16.01.2019||TUM Hofmann||C. Dawid||Half-time lecture of her habilitation: Molecular characterization of stress-induced metabolome alterations in plant-derived foods|
|21.01.2019||Saarland||Prof. R. Bernhardt||Topic still to be announced|
|28.01.2019||Hamburg||Prof. M. Fischer||Topic still to be announced|
|04.02.2019||AK Rychlik||T. Bachmann||Chemical syntheses of isotopically labelled standards of vitamin B6 and application of glycosylation strategies|