Biochemistry of Nutrition - Prof. Dr. Janin Henkel-Oberländer
Obesity is a worldwide problem affecting almost 40 % of the population. The prevalence of obesity, insulin resistance and the consequent diseases such as type-2-diabetes, non-alcoholic or metabolic-associated fatty liver disease (NAFLD / MAFLD) and metabolic syndrome is increasing rapidly. The chair of Nutritional Biochemistry focuses on the molecular mechanism, how food components such as (un)saturated fatty acids and cholesterol affect the insulin-regulated glucose and lipid metabolism in different cell types. As obesity is associated with a low-grade inflammation, we are interested in the regulation of macrophage activation by food components and bioactive lipids such as PGE2.
Food Law - Prof. Dr. Kai Purnhagen
The food system is in urgent need of transformation, particularly within the world’s largest and most impactful market: the European Union.
Law plays an integral part in such a transformation. Law regulates such vastly complex food systems, which include private and public actors across geographical and legal boundaries in order to solve and prevent problems of food safety, food security and the related external effects.
Food Metabolome - Prof. Dr. Susanne Baldermann
The group has extensive expertise in mass-spectrometry based analytics. By merging targeted and non-targeted analysis of primary and specialized metabolites we aim to uncover the importance of metabolite dynamics in the context of quality of plant based foods and its impact on healthy nutrition. The current trend of more plant-based, nutrient-rich diets will draw increased attention on secondary plant metabolites. Among others, our interest is to elucidate the genetic diversity, to study the effect of environmental challenges on metabolite homeostasis, and to elucidate the dietary effects of altered micronutrient profiles, with a special focus on carotenoids and apocarotenoids.
Food Sociology - Jun.-Prof. Dr. Tina Bartelmeß
Food and eating are not only biological necessities, but also socially mediated actions. What and how we eat is socially structured. At the junior professorship of food sociology, the focus is on the social and cultural structures of food and nutrition.
Using qualitative and quantitative methods of empirical social research, we examine how nutrition-relevant structures are shaped in society and how they affect behavior in the form of norms and values.
Food Supply Chain Management - Prof. Dr. Christian Fikar
Food supply chain management is challenged by several uncertainties present in daily operations. Related processes are highly complex as various product characteristics need to be considered simultaneously to ship products from farm to fork on time and in the right quality.
To support efficient and sustainable operations, the Chair of Food Supply Chain Management focuses on developing decision support systems to improve understanding, evaluate impacts and derive related managerial and policy implications.
Public Health Nutrition - Jun.-Prof. Dr. Laura M. König
Lifestyle behaviours such as unhealthy eating are leading contributors to overweight and obesity, which in turn are associated with non-communicable diseases, premature deaths and reduced quality of life.
At the Junior Professorship of Public Health Nutrition, we study a broad range of determinants of eating behaviour and test digital and choice architecture interventions to promote healthy lifestyles.