The HAMBURG SCHOOL OF FOOD SCIENCE (HSFS) was founded in 2011 by Markus Fischer. The orientation of the HSFS is interdisciplinary and is characterized by the combination of classical food chemistry questions with modern biochemical / nutritional diagnostics. In the food sector, we mainly work on the development of analytical methods for the authenticity and quality control of food. In addition to methods for „in-field“ analysis, we are interested in methods for routine applications, as well as technically very sophisticated fingerprinting methods.

Food fraud is an increasingly critical issue in the very complex and global food supply chain. Consumers are deceived on the one hand, but so are honest food operators. Among the most relevant issues is the verification of the geographical origin and botanical identity of food raw materials.

By experimentally capturing all relevant molecular levels in a cell using classical omics technologies, which include genomics, proteomics and metabolomics, as well as the additional correlation of elemental analyses (isotopolomics), we create a system-wide and tamper-proof FOOD PROFILE of a sample and can thus unequivocally determine its authenticity.

Our work is divided into the following areas: i.) The development of high-tech methods with the aim of obtaining high-resolution data (maxi-fingerprint) to extract the differences between different groups of samples. ii.) The subsequent development of routine applications based on the identified differences (mini-fingerprint). iii.) The transfer of the developed protocols to other matrices and scientific questions.

In order to address these issues, we are equipped with state-of-the-art analytical instruments. In the field of genomics, for example, we have the latest Next Generation Sequencing (NGS) technologies (MiSeq, Illumina; MinION, Oxford Nanopore Technologies). For the field of metabolomics, we mainly work with a high-resolution LC-MS unit (6560 Ion Mobility (IM) Q-TOF LC/MS, Agilent) and for the field of isotopolomics with various ICP-MS instruments coupled to an ablation laser (HR-ICP-MS Element2; ThermoFisher Inc.; ICP-Q-MS Agilent 7700x, Agilent Technologies Inc.; NWR 193, ESI).

In addition to high-resolution technologies, near-infrared (NIR) spectroscopy in combination with chemometric evaluation methods has proven to be a very useful and comparatively simple method for the authentication of food raw materials

Below is a selection of publications that have been produced as part of the CNFP.

The complete list can be found here.


Food authentication in real life: How to link nontargeted approaches with routine analytics?
M. Creydt, M. Fischer
Electrophoresis online: 06 April 2020 (2020)

Food Phenotyping: Recording and processing of non-targeted liquid chromatography mass spectrometry data for verifying food authenticity (review)
Marina Creydt, Markus Fischer
Molecules 25, 3972 (36 pp) (2020)

Omics-Approaches for Food Authentication
M. Creydt, M. Fischer
Electrophoresis 2018 Jul;39(13):1569-1581 (2018)

FOOD Genomics

Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR
Stefanie Schelm, Melanie Siemt, Janin Pfeiffer, Christina Lang, Hans-Volker Tichy, Markus Fischer
Foods 9, 501 (2020)

Genomic profiling: The strengths and limitations of chloroplast genome-based plant variety authentication
Doreen Teske, Alina Peters, Alexander Möllers, Markus Fischer
Journal of Agricultural and Food Chemistry 68 (Special Issue: Food Profiling – Analytical Strategies for Food Authentication) 14323-14333 (2020)

Genetic profiling: Differentiation and identification of hazelnut cultivars (Corylus avellana L.) using RAPD-PCR
Christine Felbinger, Florian Kutzsche, Stella Mönkediek, Markus Fischer
Food Control 107, 106791 (9 pp) (2020)


Mass-Spectrometry-Based Food Metabolomics in Routine Applications: A Basic Standardization Approach Using Housekeeping Metabolites for the Authentication of Asparagus
Marina Creydt, Markus Fischer
Journal of Agricultural and Food Chemistry online: April 4, 2020 (2020)

Food targeting: determination of the cocoa shell content (Theobroma cacao L.) in cocoa products by LC-QqQ-MS/MS
Nicolas Cain, Christian Marji, Kristian von Wuthenau, Torben Segelke, Markus Fischer
Metabolites 10, 91 (14 pp) (2020)

Metabolic imaging: Analysis of different sections of white Asparagus officinalis shoots using high-resolution mass spectrometry
Marina Creydt, Markus Fischer
Journal of Plant Physiology 250, 153179 (2020)


Food Profiling: Determination of the Geographical Origin of Walnuts by 1H NMR Spectroscopy Using the Polar Extract
Caroline Schmitt, Tobias Schneider, Laura Rumask, Markus FischerThomas Hackl
Journal of Agricultural and Food Chemistry 68, 15526-15534 (2020)

Detection of Peanut Adulteration in Food Samples by NMR Spectroscopy
Caroline Schmitt, Tim Bastek, Alina Stelzer, Tobias Schneider, Markus Fischer, Thomas Hackl
Journal of Agricultural and Food Chemistry online: May 27, 2020 (2020)

Determination of the Geographical Origin of Asparagus officinalis L. by 1H-NMR-Spectroscopy
Juliane Klare, Marc Rurik, Eric Rottmann, Anke Bollen, Oliver Kohlbacher, Markus FischerThomas Hackl
Journal of Agricultural and Food Chemistry 68 (Special Issue: Food Profiling – Analytical Strategies for Food Authentication) 14353-14363 (2020)


Food Authentication: Determination of the geographical origin of almonds (Prunus dulcis MILL.) via near-infrared spectroscopy
Maike Arndt, Marc Rurik, Alissa Drees, Christian Ahlers, Simon Feldmann, Oliver Kohlbacher, Markus Fischer
Microchemical Journal 160, 105702 (2021)

Food authentication: Truffle (Tuber spp.) species differentiation by FT-NIR and chemometrics
Torben Segelke, Stefanie Schelm, Christian Ahlers, Markus Fischer
Foods 9, 922 (16 pp) (2020)

Determination of the Geographical Origin of Walnuts (Juglans regia L.) Using Near-Infrared Spectroscopy and Chemometrics
Maike Arndt, Alissa Drees, Christian Ahlers, Markus Fischer
Foods 2020 9 (Advances in NIR Spectroscopy Analytical Technology in Food Industries) 1860 (2020)


Origin determination of walnuts (Juglans regia L.) on a worldwide and regional level by inductively coupled plasma mass spectrometry and chemometrics
Torben Segelke, Kristian von Wuthenau, Anita Kuschnereit, Marie-Sophie Müller, Markus Fischer
Foods 9 (Special Issue: Techniques for Food Authentication: Trends and Emerging Approaches) 1708 (18 pp) (2020)

Food Authentication: Species and origin determination of truffles (Tuber spp.) by inductively coupled plasma mass spectrometry (ICP-MS) and chemometrics
Torben Segelke, Kristian von Wuthenau, Greta Neitzke, Marie-Sophie Müller, Markus Fischer
Journal of Agricultural and Food Chemistry 68 (Special Issue: Food Profiling – Analytical Strategies for Food Authentication) 14374-14385 (2020)

Food authentication: Multi-elemental analysis of white asparagus for provenance discrimination
Bernadette Richter, Stephanie Gurk, Deniz Wagner, Michael Bockmayr, Markus Fischer
Food Chemistry 286, 475-482 (2019)



Prof. Dr. Markus Fischer

Mathematics, Informatics and Natural Sciences (MIN)
Department of Chemistry

HAMBURG SCHOOL OF FOOD SCIENCE – Institute of Food Chemistry
Grindelallee 117
20146 Hamburg

fon +49 40 428 38 – 43 57 (administrative office)
fax +49 40 428 38 – 43 42