Research
Research at the Institute of Physiological Chemistry focuses on the health and nutritional aspects of food constituents. The emphasis is on compounds that contribute to taste and aroma, as well as on oxidation products. The Institute’s research is divided among several professorships, with both cross-group projects and thematically independent studies being pursued.
Overview
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Somoza FLAVOR Lab
We investigate how flavor-active compounds trigger cellular signaling pathways via chemosensory receptors and thereby influence human physiology—from mechanistic analyses to predictive models and proof-of-concept human studies.
Leader: Univ.-Prof. Dr. Somoza Veronika
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Pignitter FOODOX Lab
We are investigating how oxidized lipids form in everyday foods, how their formation can be limited through appropriate processing, and what effects their metabolism and pharmacokinetic profiles (ADME) have on health—with the goal of developing safer products with superior sensory qualities.
Leader: Univ.-Prof. Dr. Pignitter Marc
Marc Pignitter