Chemistry and instrumental analysis

The Chemical Laboratory of the Department of Bioprocess Engineering is responsible for analytical training (lectures and practical courses) in the subjects of

• General chemistry
• Special chemistry
• Instrumental analysis
• Selected and special instrumental analysis
• Molecular biological methods
• Quality management
• Sensors
• Nutritional physiology

for all degree courses at the Ahlem campus.

In the chemical laboratory, a basic practical course is completed in the 1st semester (ML and TNR). In the 2nd semester, various foods and other products are examined for their ingredients (protein, fat, dry matter, etc.). In the advanced study programme, in the 6th semester, students who later want to work in the laboratory area have the option of deepening their analytical knowledge in the subject "Instrumental Analysis". In the Master's degree course in Dairy and Packaging Industry, a laboratory exercise is held on the subject of molecular biological methods (PCR) and microarray. In addition, chemical analyses are also carried out here for research purposes.

Since 1994, various research projects have been carried out with well-known milk-processing companies and other firms in the field of instrumental-analytical monitoring of cheese ripening and assistance with a wide range of questions in order to be able to predict the quality of the final cheese product at the earliest possible stage. Instrumental-analytical data, sensory and technological characteristics were evaluated in combination by means of multivariate statistical methods:

AGIP project 1994-1995 “Chemical maturity marks in cheese" in cooperation with Nordmilch eG (DMK)

AGIP project 1996 – 1998 “Influence of whey cream on proteolytic cheese ripening" in cooperation with Nordmilch eG (DMK)

AGIP project 1998 – 2000 “Evaluation of proteolytic activity in cheese (bitterness and yield)" in cooperation with Chr. Hansen GmbH Nienburg and Horsholm (DK)

AGIP project 2001 – 2002 “Optimisation of cheese ripening using novel direct starter cultures (DVS cultures)" in cooperation with Chr. Hansen GmbH

AGIP project 2003 – 2005 “Optimisation of hole formation and sensory properties in industrial large hole cheese production" in cooperation with Kraft Foods Deutschland GmbH

AGIP project 2005 – 2008 “Isolation and purification of proteinogenic maturation markers in industrial cheese production for BioChip development" in cooperation with Kraft Foods Deutschland GmbH, Fraunhofer IBMT Department of Molecular Bioanalytics Potsdam

EFRE project 2007 – 2009 “Further development and validation of a BioChip for the assessment of the ripening state in industrial cheese production" in cooperation with Chr. Hansen GmbH, Fraunhofer IBMT Department of Molecular Bioanalytics Potsdam, Kraft Foods Deutschland GmbH

EFRE project 2010 - 2012 “Influence of the addition of caseins and caseinates on the quality and ripening of cheese" in cooperation with DMK Deutsches Milchkontor GmbH and Chr. Hansen GmbH.

In addition to this research area, questions in the field of mycotoxin analysis, automatic nitrogen analysis and the cleaning performance of automatic cleaning machines in clinical and food industry practice were worked on in cooperation with industrial companies.

Furthermore, the Chemical Laboratory currently participates regularly in interlaboratory tests for the development and validation of reference analytical test methods at § 64 LFGB, DIN, CEN, ISO, IDF and VDLUFA and advises dairy and food technology companies on analytical and ingredient-related issues.

At present, the chemistry laboratory supports ongoing research projects and work within the framework of bachelor's and master's theses with the chemical analyses of samples (e.g. ash content, protein content determination, etc.).