Sustainability

Research Group Prof. Dr. Markus Fischer

The Fischer research group focuses on food chemistry. The group is dedicated to the development of innovative methods in food analysis. A main focus is food profiling, where analytical strategies for authenticity and quality control of food are developed.

Particular attention is paid to the regionality of food, minimizing transport distances, and to farming and production practices. These measures are essential to ensure that consumers are provided with relevant information about the origin and production conditions of food, thereby promoting sustainable choices.

Another key concern of the research group is to make the analytical methods used for authentication more sustainable. This includes reducing the use of chemicals and minimizing energy consumption in analytical processes.