HSFS

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.

A number of research projects are currently being carried out at the HSFS which are funded through the AiF / FEI or the BLE (Federal Institute for Agriculture and Food) within the framework of the program for the promotion of the IGF (Industrial Community Research) by the Federal Ministry of Economics and Energy (BMWi) the BMEL (Federal Ministry of Food and Agriculture).

Operationally carried out at the HSFS are analyzes of the underlying genetic information (food GENOMICS) and the non-volatile metabolom (food METABOLOMICS). Hereinafter, by means of ultra-high-resolution technologies (for example NGS methods, HR-LC-MS), hypothesis-free system-wide statements about the biochemical processes occurring in a foodstuff are also made accessible with regard to interactions with the environment (FOOD FINGERPRINTING). First of all, profiles (maxi-fingerprints) are collected and compared with each other using multivariate static methods from all addressed authentic raw materials in infrastructurally sophisticated experimental approaches. The stable molecular differences identified in this way between the reference data sets are both qualitatively and quantitatively characteristic of the respective sample. For a later assignment it is sufficient to determine these minifingerprints by technically less complex, routine targeted analyzes (FOOD TARGETING). In addition, it is possible to determine individual chemical markers qualitatively (FOOD SENSING) by means of a rapid test procedure. The CNFP covers the areas of FOOD FINGERPRINTING and FOOD TARGETING.

In addition to the composition of foodstuffs and raw materials, the question of the effect of food plays an increasing role at the HSFS. Strategies for METABOLIC PROFILING and the targeted recording of nutrition-relevant parameters (METABOLIC TARGETING) using high-resolution spectroscopic procedures are at the center of research activities at the HSFS.