Innovation Center ● Prof. Dr. Thomas Henle
Competence in Food: Food and Beverage Analysis and Consulting
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)
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