Innovation Center ● Prof. Dr. Thomas Henle

Competence in Food: Food and Beverage Analysis and Consulting

The “Competence in Food” innovation center offers analytics and technology consulting for all areas of the food and beverage industry. This sector is of outstanding economic importance in Germany and especially in Saxony and is predominantly characterized by small and medium-sized companies. Based on its extensive expertise in food chemistry, the innovation center is a partner for research and development projects as well as analytical problem solutions in all areas of the food industry.

DIRECTOR

Prof. Dr. Thomas Henle

Dresden University of Technology

Professorship for Food Chemistry
Faculty of Chemistry and Food Chemistry
Bergstrasse 66
01069 Dresden

Phone +49 351 463 34647
Email thomas.henle@tu-dresden.de

Short Vita

Professional background:

1986 State examination in food chemistry, TU Munich
1991 Doctorate (Dr. rer. nat.) and 1997 Habilitation (Dr.-Ing. habil.) Technical University of Munich-Weihenstephan
1998 Appointment as C4 Professor of Food Chemistry at the Technical University of Dresden
2004 - 2012 Review board member in the DFG review board “Biological Systems”
2005-2010 Federal Chairman of the Food Chemistry Society, Division of the German Chemical Society (GDCh)
2016 - 2021 Dean of the Faculty of Chemistry and Food Chemistry
2017 - 2022 Member of the Permanent Senate Commission on the Health Evaluation of Foods (SKLM) of the DFG
1996 Kurt Täufel Prize of the Young Scientist, Food Chemistry Society
2016 Two teaching awards from the Society of Friends and Sponsors of TU Dresden
2018 Innovation Award of the Dairy Industry Association (MIV)
2023 Joseph Koenig Memorial Coin of the German Chemical Society (GDCh)

Research and development

Process-induced reactions in food processing (glycation and lipation reactions)
Natural nanostructures (casein micelles) as nanocarriers for bioactive compounds
Role of the microbiota in the utilization of secondary food ingredients
Insect proteins as functional food ingredients
Metabolism of brewer's yeast and influencing relevant fermentation reactions
Relationships between the structure and the physiological and technological function of food ingredients

Expertise

General and analytical food chemistry
Extensive experience in working with industrial companies to translate basic knowledge into practical applications and new products.
Modern analytical equipment (routine food chemistry analysis, various chromatographic methods, physical measurement methods, cell culture, microbiology)

Go back

Thank you for your interest in our services. We gladly answer your enquiries!

Maria Kretschmer

Stellvertretende Leitung Fachbereich INDUSTRIE

view profile

Phone:
+49 351 25933 194

Email:
maria.kretschmer@g-wt.de

Domain:	www.g-wt.de
Expiry:	30 days
Location:	Localstorage
Description:	Saves the privacy level settings from the cookie consent tool "Privacy Manager".

Domain:	www.g-wt.de
Expiry:	30 Tage
Location:	Localstorage
Description:	Saves the storage period of the privacy level settings from the cookie consent tool "Privacy Manager".