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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.

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More about Uni Hamburg

  • News

    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

    Revealing the Invisible Enemy

    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

  • Authors

    Luise Herrmann

    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. ... more

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