Institute of Physiological Chemistry

Welcome to the Institute of Physiological Chemistry at the University of Vienna

Understanding Physiological Chemistry – Effectively Supporting Health

We investigate how food components act in the body, how they are absorbed, and how their bioactivity can be specifically enhanced.

Research at the Intersection of Chemistry, Nutrition, and Health

The Institute of Physiological Chemistry at the Faculty of Chemistry of the University of Vienna, led by Univ.-Prof. Dr. Veronika Somoza, investigates the bioavailability and effects of food components.

A central focus is on the isolation and chemical characterization of bioactive substances from food.

Using cell culture experiments and human studies, we investigate how these substances are absorbed by the body and what biological effects they produce.

Another focus of our research is the influence of food processing on bioavailability and bioactivity. The goal is to develop strategies to specifically improve the sensory and health-promoting properties of foods and processed products.