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
Prof. Dr. Markus Fischer
Universität Hamburg, Institut für Lebensmittelchemie
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 Chemistry at the University of Hamburg since 2006, he is the founder (2011) and Director of the Hamburg School for Food Science (HSFS). Markus Fischer engages actively in many research organisations, examples including his positions on the Federal Institute for Risk Assessment (BfR) Scientific Advisory Board and Research Association of the German Food Industry (FEI) Scientific Committee and his role as German delegate to the European Food Chemistry Division.