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Universität Hamburg
Luise Herrmann graduated in food chemistry from the University of Hamburg in 2010. Her Diplom thesis investigated the use of protein patterns to differentiate between wheat and spelt samples. Following graduation, she divided work in her practical year between Nantes (France) and Hamburg. Since May 2011, she has been studying for her doctoral degree at the University of Hamburg's Institute for Food Chemistry. Her work focuses on verifying the authenticity of cocoa varieties, and designing DNA-based methods to differentiate between the fine/flavour cocoa Arriba and the bulk cocoa CCN 51.
3D printing of a nanoparticle-based aerogel
A research team from Universität Hamburg and DESY has developed a new method to 3D print colloidal nanomaterials in the form of a so-called aerogel. This class of material is characterized by exceptional high porosity and opens versatile applications in catalysis, energy storage or sensor t ... more
AIMe - A Standard for Artificial Intelligence in Biomedicine
An international research team with participants from several universities including the University of Hamburg has proposed a standardised registry for artificial intelligence (AI) work in biomedicine to improve the reproducibility of results and create trust in the use of AI algorithms in ... more
Fighting the coronavirus has changed the way the international scientific community works together and intensified collaboration. Dr. Andrea Thorn leads an international research group at Universität Hamburg that is improving molecular models from across the world to enable the development ... more
Markus Fischer studied food chemistry at Munich Technical University (TUM), receiving his doctoral degree in 1997 in molecular biology/protein chemistry. In 2003, he completed his habilitation in the departments of food chemistry and biochemistry. Director of the Institute for Food Chemis ... more
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