Theses
The Laboratory of Food Biochemistry explores the molecular composition of foods, the properties of health-promoting constituents, and strategies for optimizing their biological effects. We employ cutting-edge analytical techniques to investigate food chemistry at a molecular level, bridging fundamental science with practical applications in nutrition, health, and food innovation.
By advancing our understanding of food biochemistry, we contribute to the development of healthier, more functional foods for a better future. We welcome motivated students to join us for Bachelor's and Master's thesis projects.
Research Topics
Possible areas for Bachelor's and Master's theses include:
- Characterization of bioactive food compounds (e.g., polyphenols, peptides, oligosaccharides)
- Impact of food processing on bioactivity (e.g., fermentation, thermal treatments)
- Food metabolomics and advanced analytical techniques (e.g., LC-MS, spectroscopy)
- Functional foods and their health effects (e.g., antioxidant and anti-inflammatory properties)
- Molecular interactions in complex food matrices (e.g., nutrient binding, bioavailability studies)
- Optimization of extraction and purification methods for food components
- Nutritional biochemistry and metabolism of dietary constituents
Curious about ongoing research?
You can find an overview of current topics and projects in the Research section of our website.
Recent Thesis Projects
Some examples of recently completed theses:
- Impact of Lactic Acid Fermentation on β-Glucan and Arabinoxylan
- Effect and Physicochemical Analysis of Processed Pea Protein Concentrate Fibers upon Extrusion and Enzyme Treatment
- Comparison of Wooden and Plastic Box Fermentation of Cocoa Beans
- Influence of Fermentation Co-cultures on Metabolite Profile of Cocoa Beans
- Metabolite Fingerprinting in Sourdough
- Investigation of Melamin-like Pigmented Polymers in Olive Vegetation Water
- Monitoring and Study of Lipid Oxidation in Oat Flour
- Effect of Ethanol Precipitation on Salt and Taste Active Molecules of Soy Sauce
- Mushrimps Antioxidant Properties and Detection of Conjugated Phenolic Acids in Pink Oyster and Lion’s Mane Mushrooms
- Reduction of Bitter compounds in Spelt, Einkorn, and Emmer Breads
- Milling and Enzymatic Treatment of Bran to Enhance the Value of Breads
What we offer
Students writing their theses with us benefit from:
- Supervision and mentoring by experienced researchers
- Access to state-of-the-art analytical instruments
- Hands-on laboratory experience and method development
- Opportunities to contribute to scientific publications and conferences
- An interdisciplinary research environment at the interface of biochemistry, nutrition, and food science
What We Expect
We are looking for motivated students with a background in food science, biochemistry, chemistry, nutritional science, or related disciplines. Laboratory experience is an advantage but not a strict requirement for all projects.
How to Apply
If you are interested in writing your thesis with us, please contact Dr Melanie M. Erzinger.
Please include the following documents:
- A short motivation letter (including your research interests)
- Your CV
- Your academic transcript
We look forward to hearing from you!