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: Normally every Monday during the semester, from 5:15 to 6:00 p.m.
Where: Campus Weihenstephan Freising; on Mai 6 lecture hall (HS)22, on June 17 lecture hall (HS)22, otherwise lecture hall (HS)23
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 the Leibniz-LSB@TUM a platform to present their results in 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.
|Mo. 06.05.2019||AK Hofmann||Michael Gigl||NMR studies on odorant polymer interactions in coffee|
|Mo. 13.05.2019||Guest||Corina Vlot-Schuster||Monoterpenes in plant-to-plant communication and innate immunity|
|Mo. 27.05.2019||AK Hofmann||Markus Bösl||Unified quantitation of flavor-active compounds and precursors|
|Mo. 03.06.2019||Guest||Jörg Strotmann||The OR37 subfamily: Unique odorant receptors involved in social communication|
|Mo. 17.06.2019||AK Hofmann||Katharina Bindl||Sulfur-containing chemosensates in garlic|
|Mo. 24.06.2019||AK Hofmann||Benedikt Bächler||The chemistry of age-induced haze formation in beer|
|Mo. 01.07.2019||AK Hofmann||Peter Gläser||Clarification of the reasons for bitter and astringent off-flavors in pea protein isolates|
|Mo. 08.07.2019||AK Schwab||Rafal Jonczyk||Production of glucosides using biotransformation|
|Mo. 15.07.2019||LSB||Tim Frey||Do even broadly tuned olfactory receptors have specific tasks for the recognition of special substances like allomones, off-flavors or even complete chemical substance groups?|
|Mo. 22.07.2019||AK Hofmann||Sinah Schmidt||Targeted analysis of lipid metabolite pathways|