2011 Trends in Food Chemistry

2011 Trends in Food Chemistry

Author: ChemViews/GDCh

Nachrichten aus der Chemie (the membership magazine of the GDCh) annually publishes trend reports in which authors spot and compile an overview of inspiring work and recent trends in the most important chemical disciplines.

ChemViews gives you an overview of the latest trend report, its authors and the literature collected.

Trends in Food Chemistry 2011

I. Haase, F. Vaagt, M. Fischer

Molecular-biological methods in food analysis: In addition to the established real-time PCR (Polymerase Chain Reaction) strategy, modern DNA-based analytical methods for the analysis of food are receiving increasing interest, in particular for the detection of small sequence differences in which PCR analysis fails.

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Authors

Ilka HaaseIlka Haase is a state-certified food chemist and completed her Ph.D. in biochemistry in 2002. Since September 2006, she has led a group working on DNA-based food analysis at the Institute of Food Chemistry, the University of Hamburg, Germany.

Franziska VaagtFranziska Vaagt is a state-certified food chemist and is currently studying at the University of Hamburg, Germany. In her Ph.D. at the Institute of Food Chemistry, the University of Hamburg, she is investigating molecular-biological methods for food analysis. She is a Fellow of the Stockmeyer Foundation.

Markus FischerMark Fischer is a state-certified food chemist and, since 2006, has been the Director of the Institute of Food Chemistry at the University of Hamburg, Germany. In 2011, he founded the Hamburg School of Food Science at the University of Hamburg.

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