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Lebensmittelwissenschaften - Food Science
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Make product quality visible! We support valuable, healthy and safe food along the whole food chain by applying effect-directed analytical techniques. Food consists of several thousands of different compounds. Except for a minor portion of known bioactive compounds, the bioactivity of most compounds is unclear in a food sample. The department of Food Sciences develops streamlined strategies for effect-directed non-target analysis of food and plant extracts. The used planar chromatographic method (high-performance thin-layer chromatography, HPTLC) makes food product quality visible. Also, quality changes during processing are detectable. Further research is in the field of pattern recognition, bioprofiling, planar chromatography and its hyphenations, office chromatography, quantitative surface scanning, analysis of food, commodities, botanicals, pharmaceutical formulations, environmental samples, trace analysis... never ending story...
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Prof.
Dr. Gertrud Morlock
