Food Chemistry


Food Chemistry

Nutrients and ingredients on the test-bench

The Food Chemistry Laboratory comprises the competent platform for several aspects of chemical food analyses ranging from fundamental issues and biochemistry up to protein and lipid analysis and molecular biology. It focuses on the development of appropriate analytical techniques applied to current topics in the area of food authenticity, food chemistry, nutrition science, and food technology. Furthermore, the analysis of favourable nutrients, but also harmful contaminants and residues in food is dealt with.

Modern analytical equipment constitutes the basis, also involving molecular biological and classical methods. Special emphasis is given to tools for protein analysis (electrophoresis, HPLC), lipid analysis (GC, GC-MS, TLC, HPLC) and molecular biology (PCR, RAPD-PCR, PFGE, PCR-DGGE, Real-time PCR).

Contact

Ao. Univ.Prof. DI Dr. Helmut K. Mayer

Phone: (+43 1) 47654-75412
Fax: (+43 1) 47654-75039

helmut.mayer(at)boku.ac.at

Address:
Muthgasse 11
A-1190 Wien
Austria

Office:

Katharina Grünböck
Phone: +43 1 47654-75002
Fax: +43 1 47654-75039

katharina.grünböck(at)boku.ac.at

 

Address:
Muthgasse 11
A-1190 Wien
Austria