Technische Universität Braunschweig
Institute of Food Chemistry
Schleinitzstrasse 20, 2nd Floor
Room 217
D-38106 Braunschweig, Germany
• Synthesis, isolation and characterization of amino acid derivatives formed during oxidation processes in model systems, food and physiological matrices
• Protein backbone modification and cleavage mechanisms
• Development and application of methods to quantify individual free and protein-bound amino acid residues in food and physiological matrices
• Transfer of „oxidative damage“ from food to the body
• Application of protein oxidation during food production
• Metabolization of oxidized amino acids in fermentation processes
| 2019 | Best-paper award from the Journal of Agricultural and Food Chemistry (together with T. Henle) |
| 2019 | “Werner-Baltes-Preis des Jungen Wissenschaftlers” from the German Chemical Society |
| 2016 | “Excellence in peer review award” from the Journal of Agricultural and Food Chemistry |
| 2012 | Grant from the Josef-Schormüller Memorial Fund |
| Since 2020 | Professor (W2) at the Institute of Food Chemistry (Technische Universität Braunschweig) |
| 2014 | Visiting scientist at the Institut National de la Recherche Agronomique (INRA, Unité de nutrition humaine, St-Genès Champanelle, France) in the group of Prof. P. Fafournoux. |
| 2013 | Visiting scientist at the Institute for Security and Quality of Fruits and Vegetables (Max-Rubner-Institut, Karlsruhe, Germany) in the group of Prof. S.E. Kulling |
| 2011 - 2020 | Post-doc at the Technische Universität Dresden in the group of Prof. T. Henle |
| 2011 | PhD in Food Chemistry (Technische Universität Dresden) |
| 2006 | Second state exam for food chemists (CVUA Münster) |
| 2004 | Diploma in Food Chemistry (Technische Universität Dresden) |
| 2003 - 2004 | Visiting student (Erasmus programme) at the department of Food Science of the Università Federico II in Naples, research group of Prof. V. Fogliano |
| 1999 - 2004 | Studies of Food Chemistry (Technische Universität Dresden) |