The Department of Physiological Chemistry at the Faculty of Chemistry focuses its research on the isolation and chemical characterization of food ingredients. Cell culture experiments with immortalized cell lines or freshly isolated cells, as well as human intervention studies are applied to elucidate the bioavailability and effect of prepared and matrix-bound food ingredients. Another main research focus is on characterizing the impact of food processing on the bioavailability and bioactivity of food ingredients as well as developing strategies to improve the bioactivity of processed foods and food ingredients.