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Scientist > Prof. Dr Markus Fischer

Prof. Dr Markus Fischer

// studied food chemistry at Munich Technical University (TUM), ­receiving his doctoral degree in 1997 in ­molecular biology/protein chemistry

// In 2003, he completed his habilitation in the departments of food chemistry and biochemistry

// Director of the Institute for Food Chemistry at the University of Hamburg since 2006, he is the founder (2011) and Director of the ­Hamburg School for Food Science (HSFS)

// Markus Fischer engages actively in many research organisations, examples including his positions on the Federal Institute for Risk ­Assessment (BfR) Scientific Advisory Board and Research Association of the German Food Industry (FEI) Scientific Committee and his role as German delegate to the European Food Chemistry Division

Contact: laborundmore@succidia.de

Food safety as a global challenge

What makes something “authentic”? - von Prof. Dr Markus Fischer

Whether a foodstuff is “authentic” – i.e. whether it is genuine or original – is of considerable importance not only ­for the complex and global procurement chain that drives the food processing/­manufacturing industries but also for consumer safety.

The utility of the chloroplast genome in verifying food authenticity: a case study looking at Ecuadorian fine/flavour cocoa

Fine flavours - von Luise Herrmann, Prof. Dr Markus Fischer

Chocolate and other cocoa-based products have long been popular foodstuffs, associated as they are with ­pleasure and enjoyment of the finer things in life. If we think for a minute about the product design, the choice ­of packaging – and also the price – of some dark chocolate brands, we can see how these are promoted as premium products, just as is the case for other foods such as wine or coffee. Accordingly, consumers often find that cocoa-based...