Section I

Research Group: Food Biopolymer Chemistry

The research group (RG) Food Biopolymer Chemistry (focus: non-volatile, high-molecular effectors and cereals) clarifies the complex interplay between structure, functionality, chemosensory and biological activity of food proteins and peptides in active substance networks. To this end, the RG combines high-end food analysis methods with the determination of functionality and bioactivity in order to improve food safety and quality.