Habilitation Prof. Dr. Franziska Ersoy
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.
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
