Homepage – Institute of Food Chemistry – Leibniz University Hannover

Institute of Food Chemistry

The Institute of Food Chemistry (Institut für Lebensmittelchemie) works on a wide spectrum of food chemical, analytical and biotechnological topics. Among others, it comprises scientists of the disciplines of food chemistry, biotechnology, biochemistry and life science.

FOCUS ON

Studying with us

Research partners

Degree subjects and doctoral topics

OUR RESEARCH

We are working on

Analysis of natural compounds
Biotechnology with basidiomycetes and algae
New enzymes for the food industry
Biotechnology of flavour compounds

Current research topics

1st February 2021

BMBF-Verbundprojekt FungiColor: Natürliche Farbstoffe aus Ständerpilzen (Basidiomycota)

1st January 2021

AIF-Verbundprojekt mit dem DIL/Quakenbrück: Konsekutive fungale und bakterielle Biokonversion zur Herstellung von Fermentaten mit anti-gramnegativer Aktivität

1st December 2020

Nachhaltige Nutzung von Vanilleschoten

Last Change: 09.04.21; Sven Bordewick