Group Picture from our Institutsstatt in front of the University

Group picture of IPC Team - June 2023

The Institute of Physiological Chemistry of the Faculty of Chemistry, headed by Assoz. Prof. Dr. Marc Pignitter, focuses its research on the isolation and chemical characterisation of food ingredients. Cell culture experiments with immortalised cell lines or freshly isolated cells and human studies are used to elucidate the bioavailability and effect of processed and matrix-bound food ingredients. Another focus is on characterising the influence of food processing on the bioavailability and bioactivity of food ingredients and developing strategies to improve the bioactivity of industrially processed foods and food ingredients.