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Author

Wolfrat Bachert

Universität Bayreuth, Logo Biomac Forschungszentrum für Bio-Makromoleküle BIOmac

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 “Characterisation of the methionine-R-sulfoxide reductases MsrB and fMsrT1/C1 of the single-celled parasite Trypanosoma cruzi”. He has been studying for the master’s programme “Biochemistry and Molecular Biology”, also at Bayreuth, since 2013.

Other articles by this author

All articles

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 (…)

More about Uni Bayreuth

  • News

    New perspectives for antibiotics research

    Researchers of the University of Bayreuth and the Columbia University in New York reported groundbreaking findings on protein biosynthesis in bacteria in the journal "iScience". The small protein NusG links the two large molecular machines that work together during gene expression, which is ... more

    Nitrogen – an exception in the periodic system?

    In the periodic table of elements there is one golden rule for carbon, oxygen, and other light elements. Under high pressures they have similar structures to heavier elements in the same group of elements. Only nitrogen always seemed unwilling to toe the line. However, high-pressure researc ... more

    On our way to the bio-economy: High-performance biocatalyst discovered

    In the bioeconomy, biotechnological processes are replacing processes that rely on fossil resources. Microorganisms and enzymes are being used in targeted fashion as biocatalysts for industrial production. Researchers at the University of Bayreuth have now discovered an enzyme that offers g ... 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

    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

    Felix Brauer

    completed his graduate studies in biochemistry and a master’s in biochemistry and molecular biochemistry at the University of Bayreuth. He has worked as a research assistant at ALNuMed GmbH and doctorand at RC BIOmac since 2013. His research interests include NMR-based food analytics and th ... more

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