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Research at the institute of Food Chemistry is subdivided into three working groups with different emphases.


Research Group Prof. Winterhalter:

natural substances, analysis, wine, dyestuffs, fruit juice, preparative separation methods



Research Group Prof. Mischnick:

carbohydrates, synthesis, analysis and application of modified polysaccharides, mass spectrometry


Research Group Prof. Engelhardt:

tea, tea- like beverages, coffee

  last changed 27.10.2014
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