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Author

Paul Rösch

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

studied physics at the universities of Karlsruhe and Heidelberg before receiving his doctorate at the Max Planck Institute for Medical Research in Heidelberg. This was followed by a post-doc at the University of Pennsylvania Medical School in the USA, and a post as research assistant at the Max Planck Institute for Medical Research in Heidelberg. In 1989, he completed his habilitation in biophysics at the University of Heidelberg. He has been head of the Department of Biopolymers since 1990 and Executive Director of the Research Centre for Bio-Macromolecules (RC BIOmac) at the University of Bayreuth since 2007. His key areas of research are NMR-based biomedical structural research, focusing in particular on the molecular basis of food allergies, and research into bacterial transcription as a target for new antibiotics.

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 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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