Seminars

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

Organization:
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

Language: English

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. 

Date Research unit Speaker Title
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
03.12.2019 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