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Biochemical Methods in Food Analytics

Biochemical and molecular biological methods are of increasing interest in the analysis of food. They are used to differentiate animal species, for the analysis of genetically modified organisms either in vegetable or animal based food, and for the detection of food allergens. For this purpose techniques like PCR, qPCR, Western Blot, Immunoelectrophoresis and ELISA are used for research and teaching purposes.



Biotechnology with Mushrooms

Mushrooms, of which almost all belong to the basidiomycetes, do play a minor role in biotechnological applications. Although this phylum of fungi harbour an enormous potential for the section of food biotechnology. The working group of Martin Rühl deals with the controlled cultivation of mushrooms in submerged and emerged sultures, as well as the production of fruiting bodies. The main focus is on the produced enzymes whose production depends on the used substrates and cultivation conditions. They deliver insight into the complex chemical toolbox of the basidiomycetes and, thus, show us new opportunities for biotechnological applications.




The following projects are currently being worked on in the Rühl group:

  • Peptidases for hydrolysis of food allergenes
  • Transscriptome studies in the post-genomic era
  • CAZymes for food chemistry
  • More than just an edible fungi: Agrocybe aegerita and its flavours



Recent publications