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Author

Dr. Christopher Igel

Universität Bayreuth, Logo Biomac Forschungszentrum für Bio-Makromoleküle BIOmac

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.

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 method for the technological use of 2D nanomaterials

    Nanosheets are finely structured two-dimensional materials and have great potential for innovation. They are fixed on top of each other in layered crystals, and must first be separated from each other so that they can be used, for example, to filter gas mixtures or for efficient gas barrier ... more

    Nanoplastic particles love company

    Polyethylene, a plastic that is both cheap and easy to process, accounts for nearly one-third of the world’s plastic waste. An interdisciplinary team from the University of Bayreuth has investigated the progressive degradation of polyethylene in the environment for the first time. Although ... more

    Researchers develop catalyst for sustainable production of important chemical precursors

    The alpha-olefins, consisting of carbon and hydrogen, are the most important precursors in the chemical industry. Researchers at the University of Bayreuth present a discovery in the journal “Science” that opens up previously unimagined prospects for the design and the selective as well as ... 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

    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

    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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