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

What's up?

Successful PhD defense at the institute: Timo Kleiner-Schäfer

[Translate to English:] Dr. T. Kleiner-Schäfer [Translate to English:] Dr. T. Kleiner-Schäfer [Translate to English:] Dr. T. Kleiner-Schäfer
[Translate to English:] Dr. T. Kleiner-Schäfer

Timo Kleiner-Schaefer has successfully defended his PhD thesis titled “Innovation in an Emerging Economy: Firm-level Evidence from Turkey” on October 30, 2020. Due to the current coronavirus-related situation, the disputation took place in online format. The committee was chaired by J.-Prof. Dr. Kerstin Nolte and consisted of supervisor Prof. Dr. Ingo Liefner, referee Prof. Dr. Stefan Hennemann and Prof. Dr. Benjamin Burkhard. The cumulative dissertation focused on innovation and internationalization strategies at firm level as well as university-industry collaboration barriers in the innovation-related environment of Istanbul. The dissertation can be downloaded here:  https://doi.org/10.15488/10193