University of Hamburg

At the Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg (UH), Prof. Dr. S. Rohn studies the Stability and Reactivity of Bioactive Food Compounds. He is currently leading a research group on “Stability and reactivity of secondary plant metabolites – Nutritional and food technological consequences”.

 

UH is involved in:

SP4: Assuring Postharvest Quality

SP5: Analysing the Impact on Human Health