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 4:00 to 5:30 p.m.
Where: Digital, a link will be sent to you
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. 19.10.2020||AK Scherf||Marina Schopf||Correlations of structure and functionality of vital gluten|
|Mo. 26.10.2020||AK Steinhaus||Caterina Porcelli||Elucidation of the molecular background of musty-earthy off-flavors in cocoa|
|Mo. 02.11.2020||AK Dawid||Tiandan Wu||Identification of taste-active and taste-enhancing peptides in chicken blood digestions|
|Mo. 09.11.2020||AK Schwab||Soraya Chebib||Apple allergen Mal d 1: Integrated approach for unraveling the determinants of apple allergenicity in the search for low allergenic apple cultivars|
|Mo. 16.11.2020||AK Steinhaus||Sotaro Tatsu||Key odorants in Japanese roasted barley tea (mugi-cha)|
|Mo. 23.11.2020||AK Steinhaus||Lisa Ullrich||Odor-active compounds in differently processed chocolates|
|Mo. 30.11.2020||AK Schwab||Elisabeth Kurze||A multi-ligand glucosyltransferase is allosterically regulated by (apo)carotenoids|
|Mo. 07.12.2020||AK Dawid||Stefanie Fischer||Mobilization of antioxidant metabolites to increase the flavor stability of beer|
|Mo. 14.12.2020||AK Dawid||Sapna Sharma||Elucidating the genetic risk of obesity through the human blood plasma proteome|
|Mo. 11.01.2020||AK Dawid||Karina Hille||Molecular assessment of metabolome alterations in Hordeum vulgare induced by net blotch|
|Mo. 18.01.2020||AK Dawid||Kyriaki Antoniadou||Targeted Salix chemoprofiling for improved medicinal potential of willow bark|
|Mo. 25.01.2020||AK Somoza||Philip Pirkwieser||Application of inductively coupled plasma mass spectrometry (ICP-MS) in food systems biology|