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Author

Prof. Dr. Stephan Schwarzinger

Universität Bayreuth, Forschungszentrum für Bio-Makromoleküle (FZ BIOmac)

studied technical chemistry in combination with business administration at the University of Linz, completing his doctorate there in 1999. This was followed by a period of post-doc work at The Scripps Research Institute,
La Jolla, CA, before joining the Department of Biopolymers at the University of Bayreuth in 2000, where he completed his habilitation in 2006 in biophysical chemistry. In 2008 he served as interim head of the Department of Biochemistry at the University of Bayreuth. A member of the BIOmac research centre since 2010, he has been adjunct professor there since 2013. He is also CEO of ALNuMed GmbH. His research interests include NMR methods for the characterisation of flexible proteins, NMR-based food analytics, and the application of combined analysis methods.

Other articles by this author

All articles

What Are We Eating?

What ends up on our plates? We used to think we knew – until we were disabused of this notion in early 2013. Instead of beef, there had been large-scale use of processed horsemeat, (…)

More than honey?

For thousands of years, the word “honey” has been synonymous with an all-natural, healthy food. Unsurprisingly, honey has also enjoyed unwavering popularity with consumers – and especially (…)

Authentic food

Authentic food is growing in popularity with consumers. In a heavily industrialized market, a regional, single-source and/or specially manufactured product is increasingly becoming a (…)

More about Uni Bayreuth

  • News

    Record high pressure squeezes secrets out of osmium

    An international team of scientists led by the University of Bayreuth and with participation of DESY has created the highest static pressure ever achieved in a lab: Using a special high pressure device, the researchers investigated the behaviour of the metal osmium at pressures of up to 770 ... more

  • q&more articles

    Authentic food

    Authentic food is growing in popularity with consumers. In a heavily industrialized market, a regional, single-source and/or specially manufactured product is increasingly becoming a guarantor of greater value. In the premium segment in particular, economically motivated “food fraud” can re ... more

    More than honey?

    For thousands of years, the word “honey” has been synonymous with an all-natural, healthy food. Unsurprisingly, honey has also enjoyed unwavering popularity with consumers – and especially in times when organic food and a healthy lifestyle are more in vogue than ever before. more

    What Are We Eating?

    What ends up on our plates? We used to think we knew – until we were disabused of this notion in early 2013. Instead of beef, there had been large-scale use of processed horsemeat, especially in frozen products and mincemeat. Although this posed no hazard to health, the damage was enormous, ... more

  • Authors

    Dr. Christopher Igel

    completed his undergraduate studies in biochemistry at the University of Bayreuth from 2009 to 2013. He completed his bachelor’s dissertation entitled “Honey Analysis Using NMR” at the BIOmac research centre under the tutelage of Prof. Dr. Schwarzinger. more

    Wolfrat Bachert

    commenced his undergraduate studies in mechanical engineering at TU Dresden before moving to the University of Bayreuth in 2009 to study biology. In 2013, he completed his bachelor dissertation in the Dept. of Biochemistry under the tutelage of Prof. Dr. Wulf Blankenfeldt on the subject of ... more

    Prof. Dr. Stephan Clemens

    Stephan Clemens, Jg. 1963, studied biology in Münster and Brighton, then acquired his doctorate in Münster. Since his postdoc-stay at the University of California San Diego, his scientific interest has been mainly targeted at metal homoeostasis in plants. He uses the models Arabidopsis thal ... more

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