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: 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

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 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. 

Date Research unit Speaker Title
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. 20.05.2019 -- -- --
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. 10.06.2019 -- -- --
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