Research Department Nutrition and Food Sciences

Gregor-Mendel-Str. 2
85350 Freising

Tel.: 08161/ 71 - 2026
Fax: 08161/ 71 - 2824


General Food Technology

The chair focuses on analytical contributions to assess safety, quality and authenticity of foods. Major research areas are: (i) safety assessment of novel foods, (ii) analysis of aroma compounds, and (iii) DNA-based analytical methods.
A GC/MS-based metabolite profiling approach has been developed as tool for the safety assessment of novel crops. It is presently being applied to investigate induced mutants (e.g. low phytic acid rice and soybeans) and developmental changes in crops (e.g. germinated rice). On-line LC/GC-MS has been established as useful hyphenated technique for the analysis of phytosterols/-stanols and their derivatives. Steryl-/stanyl ferulates and p-cumarates occurring in rice and maize and phytosteryl fatty acid esters being added to foods as functional ingredients are of major interest.
In the field of aroma analysis the chair focuses on the capillary gas chromatographic separation of enantiomers. Modified cyclodextrins have been synthesized and are applied as chiral stationary phases to determine naturally occurring enantiomeric compositions of plant volatiles and to assess the sensory properties of enantiomers via gas chromatography-olfactometry. Particular interest is also in the analysis of chiral sulfur-containing aroma compounds and their production by means of enzyme-catalyzed kinetic resolutions.
DNA-based food analyses are performed in cooperation with the Bavarian Health and Food Safety Authority. Ligation-dependent probe amplification has been established as a modular system for the detection of genetically modified organisms and of allergens in foods.